Pan-Fried Potatoes

Directions

1. 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.
2. 2
   Cut the potatoes as uniformly as possible so they will cook evenly.
3. 3
   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.
4. 4
   Drain the potatoes and let them sit for a few minutes to dry and cool.
5. 5
   Heat in a heavy-bottomed pan, preferably cast iron: 1/2 cup olive oil.
6. 6
   When the oil is hot, add the potatoes and cook over medium heat, stirring and tossing regularly, until golden, about 15 minutes.
7. 7
   Season with: Salt.
8. 8
   Serve immediately.
9. 9
   Fry the potatoes in half olive oil and half clarified butter or duck fat.
10. 10
    Cut the potatoes into small dice, about 3/8 inch.
11. 11
    Do not boil them first and fry them until crispy, tossing regularly.