Quarter 1 pound red or Yukon gold potatoes lengthwise, then cut each piece crosswise into 1-inch wide chunks. Heat 2 tablespoons vegetable oil in a 10 to 12-inch cast iron skillet over medium heat ...

After about 6 or 7 minutes, carefully lift the lid, and with a two-pronged long fork check the bottom of the potatoes. They should have begun to acquire some color.

If you’ve ever had frico, those crisp discs of fried Parmesan that crunch as you bite into them and dissolve into a wash of nutty, savory flavor on your tongue, you know what I’m talking about.

1 teaspoon salt or to taste ½ teaspoon freshly ground pepper or to taste. Directions. Place the potatoes in a large saucepan and add enough cold water to cover by 1-inch.

Transfer the potatoes to the prepared pan and spread them out so the pieces aren’t touching each other. If necessary, use two baking sheets. Roast for 20 minutes.

Drain the potatoes, transfer to a rimmed sheet pan, and let them cool while you get the oven really hot (say, 400°F or 425°F). Drench the cooled potatoes in oil — enough to coat, plus some ...