-Heat a pan up to medium. Add enough cubed potatoes to cover the bottom of the pan without stacking on top of each other. Cover with water and bring to a boil for 8-10 minutes, or until almost done. -Drain potatoes and dry the pan thoroughly. Heat the pan to medium. Add a few spoons of oil (bacon fat or duck fat if you’re ballin’) and add the potatoes. Turn the potatoes so they brown evenly. Add salt and garlic at the end.
Parboiling it first makes sure the inside is creamy. Make sure to use enough fat to get the potatoes extra crispy.