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pound anna haff red spuds - medium sized (3" or so) - scrubbed, skin on
2 T olive oil
3/4 t Kosher salt
1/4 t ground black pepper
Cut the spuds into quarters. Down the length, then each half in half again. You'll have quarter round wedges with two roughly equal adjacent cut faces. Rinse the cut spuds to get the starch off and dry them thoroughly. Dry the cut faces and the skins. This step is critical. Take pains to get the washed spuds really dry.
Use a large skillet (12" is great). Add the olive oil and heat over a medium fire until the oil starts to shimmer (but no smoke). Put each piece of spud in the pan one at a time, cut face down. Try to place the face in some olive oil and then move it to the side. You want each spud face down on the bottom of the pan ... all in a single layer ... no overlaps ... each cut face in full contact with the pan bottom. Let 'em cook until the cut face is golden brown (5 to 7 minutes).
Use tongs and turn each individual piece over onto the uncooked cut face. Let them go for another 5 to 7 minutes, until brown.
Turn down the fire to low. Look at each spud and put the lightest colored face of each one down on the pan bottom, cover the pan, allow to cook until done (6 to 9 minutes). Check for doneness with a sharp paring knife (knife goes into spud with no resistance).
Sprinkle with the salt and fresh ground black pepper. Turn off the fire. Toss and serve.
If you want to add some extra flavor, chop fine some garlic (2 - 4 cloves, depending on your taste) and crush or mince some fresh rosemary. When the spuds are done, keep the fire on low and move the spuds to the side of the pan. Add the garlic and rosemary to the center of the pan. There should be enough olive oil left to cook them, but if you need to, add a few more drops of oil. Let the herbs cook for 30 to 60 seconds. Gently toss the herbs over the spuds. Salt and pepper. Toss. Serve.
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