At the Savoy Grill we called them Cottage Fries but they were actually a skillet version of Potatoes Anna. Real cottage fries (Home fries) in whatever shape are always blanched or par cooked before frying.
I don’t even think the cottage fries were written on the menu but a few older customers remembered them from the old days and would put in a request to the chef, which was always honored.
I used an ancient french omelet pan to make them. At home you can use a small non stick skillet or an 8 in. cast iron pan.
Now when I make these at home I use duck fat instead of clarified butter and Yukon Gold potatoes rather than Russets. If you use Russets peel them, Yukons are better with the skins attached.
Slice the potatoes into thin perfect rounds. A mandoline does a great job of this but a sharp knife and some skill will suffice.
The cut potatoes will immediately being to ooze their starchy milk so put the rounds on a kitchen towel to blot out the excess moisture.
Put a tablespoon of melted duck fat or claried butter in the bottom of your cool skillet. Spiral, layer and overlap your potato rounds in the bottom of the skillet to form two even layers. Season each layer with salt and pepper. Put the pan over medium high heat and brown the potatoes until the edges begin to curl and show crispy brown. If you are able flip the entire round freehand (like a pancake) or invert the mass onto plate then slide the round back into the skillet. Brown this side for about four minutes or until crispy then turn out on to a plate for service.
As I have said these are not cottage fries but they most assuredly are fried potatoes. What shall we name them. With the duck fat I call them Pommes Marcher (potatoes turned out) with butter just say that they are skillet potatoes.