Pan-Fried Potatoes

Preparation

1. Step 1

   Peel and cut into 3/4-inch cubes: 1 1/2 pounds yellow potatoes, such as Yellow Finn or Yukon Gold, or russet potatoes.

   Step 2

   Cut the potatoes as uniformly as possible so they will cook evenly. Bring a pot of salted water to a boil and cook the potatoes until they are just cooked through and tender but not falling apart. Drain the potatoes and let them sit for a few minutes to dry and cool.

   Step 3

   Heat in a heavy-bottomed pan, preferably cast iron: 1/2 cup olive oil.

   Step 4

   When the oil is hot, add the potatoes and cook over medium heat, stirring and tossing regularly, until golden, about 15 minutes. Season with: Salt.

   Step 5

   Serve immediately.

2. Variations:

   Step 6

   Fry the potatoes in half olive oil and half clarified butter or duck fat.

   Step 7

   Cut the potatoes into small dice, about 3/8 inch. Do not boil them first and fry them until crispy, tossing regularly.