Fried Potatoes

Scrub floury potatoes 700 g and pat them completely dry. Slice into rounds about 5 mm thick.

Set a cast iron skillet over medium-high and let it get properly hot. Add shortening 40 g and let it melt and shimmer. A test slice should sizzle hard the moment it touches the fat. If it doesn't, wait.

Add the potatoes in as close to a single layer as you can manage, season with salt, and put the lid on. Cook ⏲ 8 minutes without fussing, so the bottoms brown while the insides steam soft.

Take the lid off. Flip and turn the potatoes with a spatula every couple of minutes for another ⏲ 10–12 minutes, until most pieces are golden with crisp edges and all are tender in the middle. Taste and add more salt.