Peel the potatoes and cut them into slices as evenly as possible.
Heat the frying pan dry first, only then add the fat. As soon as it has become liquid and draws strong streaks, turn and turn the frying pan until it is evenly coated by the hot fat.
Spread the potato slices evenly on the bottom in it. Let fry quietly on medium temperartu until the slices have developed a nice crust on the bottom.
Only then flip to the other side, either with a flat frying scoop or, better yet, by waving the frying pan from your wrist and letting the potatoes turn in the air. This will keep the slices whole and prevent them from crumbling.
Let the potato slices brown on the other side as well, giving them time to form a nice crust as well.
After half the time, season with pepper and salt only at the very end.
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