Heat 1 1/2 tbsp vegetable oil in a medium sized skillet over medium high heat for about 2-3 minutes.
Add sliced potatoes and toss to combine evenly. Season with kosher salt and freshly ground black pepper and to combine so that the potatoes are covered evenly with the oil and seasoning.
Reduce heat to medium and cover with a lid, leaving just a sliver of opening to allow some of the steam to escape. Cook for about 10 minutes, or until the potatoes can be easily pierced with the tip of a knife.
Remove lid and increase heat to medium high and cook another 5-7 minutes or until the potatoes have turned golden and start to crisp.
