Caramelized potatoes

Skillet-fried potatoes have been a bit of a challenge for me to get right. I used to microwave the potatoes (after pricking them with a fork) then dicing and frying. In Cooking for Geeks they have a recipe where you dice, par boil for 5 minutes, drain then pan fry. That worked much better. I added a little bacon and salsa to the potatoes and served with some scrambled eggs on the side. 

Here they are diced and drained in a hot cast iron pan with 4 Tbs of chicken fat and a pinch of salt.

Add fun stuff and serve.
(Grated cheese, spices, almond meal, salsa, ...)

The book makes the point that this approach uses two types of heat: "first , boiling, to raise the temperature of the entire potato to quickly cook the starches, and then sautéing, to raise the temperature of the outside."