Boil the potatoes for 30 minutes or longer, until you can
poke a skewer through to the center. Alternatively, you can save time by
microwaving them with a lid for 4 to 6 minutes or
longer, until you can poke it with a skewer through the center.
Place the potatoes in a bowl of cold water
to allow them to cool down. Once
the potatoes are cool enough to handle, peel off the skin. Skip this step if you prefer potatoes with skin.
Slice the potatoes
cross section-wise into 3/8" disks.
Heat up an iron skillet over high heat. When the skillet begins to smoke, it is
hot enough to start cooking the potatoes (this is important because otherwise the
potatoes will stick to the pan and you
will lose the crispy brown texture).
Spread two tablespoons of oil on the skillet and add the potato slices. Lower to medium-high heat.
Sprinkle seasoned salt.
Let the potatoes become brown on one side; do not stir the potato slices. When
they are nicely brown, flip the slices over and sprinkle seasoned salt.
Add a little more vegetable oil. Remove when both sides are nicely browned.
You can substitute regular table salt, pepper and paprika for Lawry's seasoned salt.