Potatoes - boiled then fried

Potatoes grow under the ground.  Put them in cold water, then boil.

Bring to a heavy boil.  I boiled them for 5 minutes, turned off the heat and let them sit for 20 minutes.

Potatoes sat in the hot water until tender.  I find the skins do not burst if I use this method. I took them all out (so some would cool) the sliced them.

Using all butter would cause the potato slices to burn black.  Oil to use is a matter  of taste.

I added olive oil then a small amount of butter (oil protects butter from burning).  Butter adds flavour.  Non stick pans will develop a coating from using oils.  I keep my crepe pan and small fry pan oil free.

Fry potatoes and flip them to brown evenly.  Mine were greasy so I put them on paper towel, blotted them, then served.