I use red or white potatoes and leave the skins on. I add a little bit of sliced onion for flavor and also slices of green, red, and yellow bell pepper for color. I just fry them in olive oil, no pre-cooking is necessary. I salt them with garlic salt and just a tiny bit of pepper. They are always a hit with my family, friends, and neighbors. I saw them cooked this way at the Marriott hotel once on a breakfast buffet. They've never let me down. I keep the lid on the pan so that they steam as well as fry. You wouldn't need to, but they cook a little faster that way.