Pan-Fried Potatoes

• 1 1/2 pounds yellow potatoes, such as Yellow Finn or Yukon Gold, or russet potatoes
• 1/2 cup olive oil
• Salt

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

yellow potatoes, olive oil, salt

Taken from www.epicurious.com/recipes/food/views/pan-fried-potatoes-387225 (may not work)