Prep Tips:

• Cut the potatoes into pieces that are roughly the same size so they cook evenly. The ½-inch size is especially helpful for getting them cooked through without boiling first.
• Keep an eye on the pan as the potatoes cook because they can go from nicely browned to burned fairly quickly.
• Avoid overcrowding the pan if you're making a larger batch. The potatoes need good contact with the hot pan to develop those crispy edges.
• Have a fork handy toward the end of cooking so you can check that the centers are tender before serving.

Variations:

• Change up the seasoning with your favorite spices, dried herbs, or seasoning blends. Italian seasoning, Cajun seasoning, rosemary, or thyme would all work well.
• Add Parmesan cheese during the last few minutes of cooking for a savory, cheesy finish.
• Sprinkle with chopped fresh herbs such as parsley or chives just before serving.
• Add a squeeze of lemon juice for a bright contrast to the crispy, savory potatoes.
• For a richer version, top with a little melted cheese or a sprinkle of chopped nuts.

Serving Suggestions:

• Serve these alongside grilled or roasted chicken, steak, pork, or fish.
• They're a great breakfast or brunch side with eggs, bacon, or sausage.
• Add them to a bowl with scrambled eggs and vegetables for an easy breakfast-for-dinner meal.
• Serve them straight from the pan while they're warm and crispy, when their texture is at its best.

Storage:

• Store leftover potatoes in an airtight container in the refrigerator for up to 3–4 days.
• Reheat them in a skillet over medium heat to help bring back some of their crispiness. A toaster oven or air fryer also works well.
• These potatoes are best enjoyed fresh, since they will naturally lose some of their crisp texture after refrigeration.