The best part of skillet potatoes is the sound when the damp pieces meet hot oil. Give them a short head start in the microwave, dry them well, and the pan can focus on making those browned, crispy edges.
Keep the ingredients simple
For two generous servings, use 1½ pounds of Yukon Gold potatoes, 1 tablespoon of neutral oil, and salt. Cut the potatoes into roughly ½-inch cubes so they cook at about the same pace. A little black pepper is optional, but the potatoes are good with just salt.
Give the potatoes a head start
Put the cubes in a microwave-safe bowl with 1 tablespoon of water, cover, and microwave for 4 to 5 minutes, until a fork can just pierce them. Drain, then spread the potatoes on a clean towel and pat them dry; wet surfaces steam instead of brown. Heat the oil in a large skillet over medium-high heat.
Let the skillet do its thing
Add the potatoes in a single layer and leave them alone for a few minutes before turning. Cook for about 8 to 10 minutes, turning every so often, until several sides are deeply golden and the centers are tender. Salt to taste and serve straight from the pan while the edges still crackle.