Man oh man I want some home fries now!
I peel/dice some yukon golds into 3/4" cubes, parboil them in well-salted water, and then dry them on a non-stick cookie sheet in a 300ºF oven until they stop steaming. Then I let them cool off on top of the stove (usually with my kicthen fan pointed on them) before pouring them into a large container lined with papertowels. I tend to do a few pounds at a time and then use them over the course of a week. The oven drying method I picked up from the CIA textbook and it really helps with developing that über-crisp crust.
Then I use an appropriately sized cast-iron skillet. If I have rendered bacon-fat I'll use that, but if not it's typically vegetable oil that goes in (maybe 1/8" in the bottom of the pan). Heat it up around 375ºF over medium-high heat, add a single layer of the taters, and immediately drop the heat to medium. As someone else mentioned, I take it slow - waiting a bit for the crust to develop on each face before turning them.
Just before they finish, I toss in some minced chives and freshly ground black pepper. I usually don't have to salt them, as the salt from the liquid they were parboiled in fully penetrates and seasons the potatoes throughout. Then it's onto a plate. I love them with scrambled eggs, peppers, onions, and tomato concasse. Bit of ketchup never hurt either...
But recently I've been trying to explore other versions. The family of the girl I'm seeing boasts and drools over "home fries" that her grandmother used to make. Apparently the potatoes are thinly sliced, super-crispy, and seasoned with caraway (she's from Germany I believe). I'm trying to experiment and come up with something.
But now I need to refill the potato container on the bottom shelf of my 'fridge.