Crispy, golden brown potatoes can be used as a side dish for breakfast or dinner. The frying method, called sautéing, quickly cooks the potatoes at a temperature high enough to brown them. If you cook them at low heat, they steam instead of fry. This causes the potatoes to become soft and limp instead of crispy. Use a large skillet so the potatoes are stacked no more than two layers deep as you cook, otherwise not all of the potatoes will brown evenly in the pan.
Peel the potatoes with a potato peeler. Wash them under cold running water.
Slice the potatoes into ¼-inch slices or wedges. Alternatively, cut the potatoes into ¼-inch cubes.
Place 2 tbsp. of cooking oil in a large skillet. Heat it over medium high heat until the oil is hot.
Spread the potatoes out in the hot skillet, coating them evenly with oil. Stir them constantly so that the potatoes do not stick to each other or to the pan.
Sauté the potatoes until they are golden brown and cooked through -- approximately 10 minutes. Remove the potatoes from the skillet and serve them immediately.
If you prefer potatoes with the skin on, scrub them well with a vegetable brush under running water before slicing them.
Season the potatoes with salt, pepper or any other preferred seasoning prior to serving. You can also add garlic or minced onions to the potatoes in the last five minutes of cooking for flavor.