• No need to peel potatoes, simply wash each one with a soft scrub sponge.

To parboil potatoes:

• PRO TIP: I recommend parboiling potatoes whole because it's easy to overcook potatoes to where they will crumble and be too mushy. If potatoes are over-cooked, it will be hard to cut into cubes.
• Place cleaned potatoes in the pot and fill with cold water. Add about a tablespoon of coarse salt to the pot. Bring water to boil and reduce the heat so it doesn't boil over.
• Cook for 5-7 minutes. (Note: exact time will depend on the size of the potatoes, you just want to soften them, not cook through.)
• Drain off water, place potatoes onto a cutting boars and let them cool before cutting. (You can also store cooled potatoes in the refrigerator and cook another day.)

Cooking Home Fries:

• Raw potatoes: You can make home fries from using raw potatoes as well. Simply wash potatoes first and pat them dry. Proceed with the cooking steps. (Note, it will take longer to cook.)
• Cut potatoes into small cubes that are about 1/2 inch thick. (You can even go smaller to cook potatoes faster.)
• Preheat a cooking pan over medium heat and add some oil.
• Lower the heat a little and add cut potatoes. Season it well. Stir and cover with a lid. Let potatoes cook, stirring occasionally, until tender. 
• Once potatoes are tender, take off the lid, raise the heat back to medium or slightly above, and cook potatoes uncovered for a few minutes to give it a crispy browned sear.
• PRO TIP: don't stir too often! Give potatoes time to sear between stirring.