Skillet-Fried Potatoes

1. 1

   Cut potatoes, peeled or not, into large chunks no more than two inches across.

2. 2

   Salt a pot of boiling water and cook potatoes until just done.

3. 3

   (A sharp knife should easily glide in, but potato should not slide off knife immediately.)

4. 4

   Drain.

5. 5

   This step can be completed in the cool of the morning; cover potatoes and refrigerate until ready to use.

6. 6

   Heat half an inch of olive oil in a large cast-iron skillet.

7. 7

   When hot, add potatoes and garlic cloves and fry, nudging now and again, until crisp and golden, 15 to 20 minutes.

8. 8

   Shower with salt and, if desired, chopped herbs and black pepper.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.