Slice thin, drop into hot peanut or vegetable oil (use a splatter screen or a deep frying device). Or fry in a frying pan with butter. Honestly, baking them in the oven is healthier though.

Do you mean like fries? Cut into fries, dry them well. Heat oil to 325°. Fry potatoes for 2-3 minutes until they are whitish. Drain and cool. Later heat oil to 375° and fry again until they are golden. Then they will be crispy on the outside and creamy in the inside.

http://www.recipezaar.com/Classic-French-Fries-39897 I would recommend that you use year old Russet or Yukon Gold potatoes. Also, after slicing and soaking in water, drain and rinse the fries under running water to get rid of potato starch. Then you can either hand rub them with a towel or put them in a salad spinner to get rid of excess moisture. If you are making grated potatoes, place your Russets in the refridgerator for a good day. After you grate them squeeze out as much juice as you can by hand. Heat covered skillet on medium then put oil in when up to temperature. Reduce heat to 2 1/2 on your stove top dial. Spread your grated potatoes evenly in pan and the cover. Let steam for a few minutes and then lift lid to let moisture escape. Do this occassionally. Watch carefully until potatoes start to brown slightly. Test to see if you can flip this pancake without breaking using a spatula. If it does break, do not panic-just arrange broken pieces back into their slot. It will be necessary to flip this pancake a few times just to brown. As the outside fries the interior becomes gelatinous. This is similar to the hash browns served at fast food places such as McDonalds. When ready take out and immediately sprinkle with salt.

In a pan

As in how is it done, or are you asking what my personal technique is? I usually use leftover potatoes, or I'll nuke a few or parboil a few. I don't care if they are skin on or skin off. Then I cut them up and put them in a cast iron pan in canola oil and fry them as long as I can stand to wait. Then I salt and pepper them and serve them.

Thinly sliced in a skillet with a little olive oil and sauteed onions, (saute onions in olive oil then add thinly sliced potatoes flip every couple minutes) They will get browned outside and clump together they come out great

When I was a child, we ate fried potatoes a lot. With nine children, this was cheap. With this question, I am now craving fried potatoes, to heck with today's society with healty eating, I am going buy potatoes tomorrow and fry them. My mother would put crease or oil in the pan, slice potatoes thinly, in a french fry manner, put them in the pan, cover with a lid, cook until tender. You can add salt, pepper and onions for flavoring.

With lots of onions and peppers and olive oil!