How do you make the best fried potatoes?

Either skillet is fine as long as the cast iron one is seasoned well. I use canola oil and I always put an onion in mine and I do not par-boil always raw.

I use a cast iron skillet with peanut oil and covered so the potatoes get a nice brown crust on them.

There are basically 2 kinds of fried potatoes - raw-fries and pre-boiled potatoes, fried.

Basically I cut raw, washed potatoes into bite-sized pieces and rinse under running water.

Put into a large bowl and pour 3-4 tablespoons light olive oil over them. Then mix them all up until they all have a coating of olive oil.

In a tiny bowl, mix together garlic-salt, pepper, paprika. (or just use Old Bay) Sprinkle over the potatoes and toss well until you can see that the seasoning is well distributed.

Scatter them all on a large cookie sheet or stoneware and bake at 375F to 400F until the potatoes are done in the middle and crispy on the outside.

This is so easy, so yummy, and frees up the range burners for doing other things.

With floury potatoes, par-boiled, dried and fried in groundnut oil or vegetable oil, lid off the frying pan.