How to Make It
Slice potatoes into ⅛-inch rounds.
Bring a medium pot of water to boil. Toss in the potatoes, and cook until just until you can barely pierce with a fork, like how it feels when you are picking up a cucumber slice in a salad.
Drain potatoes into a colander, give them a good shake, then lay them out on a tray lined with paper towels.
Heat a heavy-bottom skillet over high heat for a few minutes, then coat the bottom with about ⅛-inch of olive oil.
If you want to add onions or peppers to your potatoes, sauté them in a separate skillet over medium heat slicked with a tablespoon of olive oil until tender, then toss into a bowl.
Put your potatoes in a small bowl with the onions and peppers if using, and toss with some salt and pepper.
Carefully tip the whole mess into the hot skillet, spread out a bit with a flat-bottomed spatula, then smash the potatoes down and make them sizzle. Give them a bit of time to brown, then flip. It’s OK if they don’t stay in a solid mass since we’re not making hash browns or potato pancakes.