Secret Skillet Potatoes

In a large pot, add potatoes. Cover potatoes with water. Over medium high heat, bring to a boil. Reduce heat to medium. Boil gently for 20 minutes. Remove from heat. Drain water. Remove potatoes to a kitchen towel and gently pat dry. Let cool completely. Chill cooked potatoes in the refrigerator for 6 hours to overnight.

Preheat a heavy cast iron skillet over medium high heat. Meanwhile, remove chilled potatoes from the fridge and dice. Working quickly, add cold butter and then diced potatoes and kosher salt to the skillet. Cook, undisturbed, until crust begins to form on the bottom of the potatoes. Continue to cook the potatoes, flipping occasionally, until potatoes are crusted on all sides or to your desired crispness. Serve topped with freshly ground black pepper.