Rinse and drain the starch off the potatoes and let them dry on a clean kitchen towel for 10 minutes.
Preheat a cast-iron skillet on medium heat.
Once hot, add 2 tablespoon of vegetable oil/ ghee into the skillet with the now-dry potatoes.
Season with salt, black pepper, and cayenne pepper. Stir to coat the poatoes and press them into an even layer in the pan.
Allow the poatoes to cook and get crispy, turn every 5 minutes, until the desired level of browning and crispiness is reached, about 20 minutes. Add more oil if the pan gets too dry. Enjoy!
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