In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the potatoes in an even layer and cook until well browned, 4 to 5 minutes, stirring only once about halfway through. Reduce to medium and cook, stirring frequently, until a paring knife inserted into the largest pieces of potato meets no resistance, 3 to 4 minutes. Using a slotted spoon, transfer to a paper towel–lined plate; set aside. Do not wipe out the pan.