1. One pound of red or Yukon gold potatoes should be quartered lengthwise, then cut into 1-inch broad wedges crosswise.
2. In a cast-iron skillet between 10 to 12 inches, heat two tablespoons of vegetable oil over medium heat until the oil shimmers. (Alternatively, 1½ tablespoons of oil and a nonstick skillet can be used.)
3. Add the potatoes, cut-side down, in a single layer, and add ½ teaspoon of kosher salt to season them.
4. Cook for 20 minutes, or until the potatoes are soft and their bottoms are golden brown, do this while making sure that they’re covered with a tight-fitting lid. Meanwhile, coarsely cut one teaspoon of thyme or oregano, or ½ teaspoon of rosemary, depending on your herb preference.
5. Uncover each piece of potato and use tongs to flip it to the other cut side. Add in the leftover ½ teaspoon of kosher salt and some pinches of black pepper and season to taste. Raise the temperature to a medium-high level and cook the potatoes, uncovered, for 5 to 10 minutes more, or until the second cut side turns golden brown: make sure that you’re moving the pieces about as required to ensure equal browning.
6. Cook, tossing regularly, for about 1 minute, until the butter melts and the herbs are aromatic, adding one tablespoon of unsalted butter if preferred. Season to taste with extra salt if necessary.

If you’re interested in more ideas on how to cook potatoes in a skillet, then we suggest that you watch this video recipe.