I cook these potatoes when I have steak or for breakfast.
1 medium potatoe per person plus 1 or 2 extra for the whole gang.
(use a starchy potatoe like a russet)
optional (onions, herbs)
Peel the potatoes, cut the larger ones into quarters and the smaller ones in half. Slice them into 1/8 thick slices. Heat up about 1 or 2 Tbs. of a vegetable oil in a cast iron or other heavy skillet. When oil thins and ripples in the pan add the potatoes, press down into the pan. Turn heat very low. DON'T turn the potatoes until you hear them start to sizzle. Leave for 3 to 5 minutes without turning after sizzeling. Turn potatoes with a metal spatula scrapping all the brown bits off the bottom of the pan. Repeat this process several times until the potatoes are almost soft. At this point you could also add diced onions and various herbs such as thyme, parsley, chives, or whatever your favorite is. (My daughter doesn't like onions so I just leave them plain). Cover pan with a tight fitting lid and cook until potatoes are tender. Scrape and turn one more time. Add salt and pepper. Turn heat to high and cook until a nice brown crust forms on the bottom of the potatoes. Serve portions by lifting out of the pan and turning the serving over so the brown goodness is on top.
The ones I mad last night were yum, especially with the mushroom, shallot and wine pan sauce from the steak running into them.