For a very, very long time I’ve been trying to figure out how to make perfectly crisp skillet potatoes. The kind of potatoes that give you that supremely satisfying CRUNCH as you bite into them but are gloriously silky and creamy in the middle. I’ve been looking for a fool-proof method that would work every time…and I found it! This is it. And they are indeed crispy…crispy with a capital C-R-I-S-P-Y. And to top off these wondrous carbs, I made a buttermilk ranch sauce — because everybody secretly knows ranch is the BEST.