Cut the potatoes into small bite-sized pieces, about ½” thick. Once all the potatoes are cut, use a clean towel to pat the potato pieces completely dry. You don’t want the potatoes to have any excess moisture.

Heat a 10 - 12 inch cast iron skillet over medium heat and add the oil. Let the pan and oil heat up for about 3 - 5 minutes. Place a piece of potato into the skillet and if it starts sizzling it’s ready.

Working in batches, add a handful of the cut potatoes into the hot skillet. Spread evenly so they all have space to cook. Do not overcrowd the skillet with too many potatoes.

Cook for about 7 minutes on the first side, then flip and cook for another 3 - 4 minutes or until the second side is golden brown and the potato is tender.

Remove the crispy potatoes from the pan and place onto a paper towel lined plate or baking sheet to drain the excess oil, and immediately hit with a pinch of salt.

Repeat with the remaining potatoes. This may be about 3 - 4 batches.