Crispy Skillet-Fried Potatoes

• 1 pound medium red or Yukon Gold potatoes (3 to 4)
• 1 1/2 to 2 tablespoons vegetable oil
• 1 teaspoon kosher salt, divided, plus more as needed

Freshly ground black pepper

• Finely chopped fresh herbs, such as 1 teaspoon thyme or oregano, or 1/2 teaspoon rosemary
• 1 tablespoon unsalted butter (optional)

1. Quarter 1 pound red or Yukon gold potatoes lengthwise, then cut each piece crosswise into 1-inch wide chunks. Heat 2 tablespoons vegetable oil in a 10 to 12-inch cast iron skillet over medium heat until shimmering. (Alternatively, use a nonstick skillet and 1 1/2 tablespoons oil.) Add the potatoes, arrange in a single layer cut-side down, and season with 1/2 teaspoon of the kosher salt.
2. Cover with a tightfitting lid and cook undisturbed until the potatoes are tender and the bottoms are golden brown, about 20 minutes. Meanwhile, finely chop the herb of your choice, 1 teaspoon thyme or oregano, or 1/2 teaspoon rosemary.
3. Uncover and flip each piece with tongs to a second cut side. Season with the remaining 1/2 teaspoon kosher salt and a few grinds of black pepper. Increase the heat to medium high and cook uncovered until the second side is golden brown, 5 to 10 minutes more, moving the pieces around as needed so they brown evenly.
4. Add the herb and 1 tablespoon unsalted butter if desired and cook, tossing occasionally, until the butter is melted and the herbs are fragrant, about 1 minute. Taste and season with more salt as needed.

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.