Pan-Roasted Diced Potatoes

It is a bit peculiar that the recipe title calls these potatoes "pan-roasted," since they're about as fried as can be. The potatoes are first fried until they are soft, then removed from the oil and allowed to cool. Then the oil is reheated and the potatoes fried again until they get a crispy, brown crust. Kind of refried potatoes. And very good. Indeed, the potatoes had a crispy outside and a soft inside. Since the initial cooking can be done ahead and the potatoes finished near serving time, this could be good for a larger meal. The potatoes took 15-20 minutes to finish off, but don't require much attention during that time beyond an occasional stir.