Wash potatoes, and scrub off any black pits. Add potatoes to 2 quarts of cold water. Bring to a boil, and boil until the fork goes through easily, about 20 minutes. Dump off boiled water, and add cold water to pan with potatoes. Cool for about 10 minutes, then hand peel off the skins.
Heat your oil preference in a cast iron skillet on medium high heat. Add the potatoes one at a time to the heated oil, and brown (covered) on each side for 5 to 10 minutes, depending on how brown you like them. Remove from pan and place on plate with 2 paper towels to absorb excess oil. Serve with salt and pepper to taste, or even ranch dressing.
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