Rosemary & Garlic Crispy Potatoes

Step 1 -On a cutting board with a sharp knife, quarter the potatoes lengthwise and cut each quarter crosswise into 1-inch chunks.

Step 2 -In a 12-inch cast iron skillet over medium heat, add the vegetable oil and heat until shimmering.

Step 3 -In a single layer, cut-side down, evenly arrange the potatoes in the heated vegetable oil and season with 1/2 teaspoon of the kosher salt.

Step 4 -With a tight-fitting lid, cover the potato mixture and cook, undisturbed, until the potatoes are tender and the bottoms are golden-brown, about 20 minutes.

Step 5 -Uncover the potatoes and, using a pair of tongs, flip each chunk and season them with the remaining 1/2 teaspoon of the salt and the black pepper.

Step 6 -Increase the heat to medium-high.

Step 7 -Uncover and cook the potatoes, moving the pieces around as needed so the potatoes brown evenly, until the second side is golden-brown, about 5-10 minutes.

Step 8 -Add the thyme, the rosemary, the garlic, and the butter to the potato mixture and cook, tossing occasionally, until the butter is melted and the herbs are fragrant, about 1 minute.

Step 9 -Taste the potato mixture for seasoning and add the extra salt and the extra black pepper as needed.

Step 10 -Serve hot.