Potatoes "baked" in a pan, only tastier

Somehow I thought about what to cook for my own people, and so that quickly, and so that it is tasty, and so that there is variety. The result is in front of you. The name was given by my mother - a big lover of baked potatoes. So the author's recipe. Cooks faster than fried potatoes. I have never seen anything similar either on the Internet or in books.

Ingredients

• Potato
• Dill seeds
• Cumin seeds
• Sesame seeds
• Salt
• Vegetable oil

Directions

1. Peel the potatoes, cut them coarsely enough (you can just cut a medium potato in half).
2. In a preheated pan - a little vegetable oil. Warmed up - throw in one or several pinches of dill, cumin, sesame seeds. Dill seeds are very desirable, the rest - if you have it at home.
3. After 10 seconds, lay out the potatoes and fry them over MEDIUM heat until golden brown on all sides. At this moment, it is still damp inside.
4. Then we cook on the BIGGEST FIRE AND UNDER THE CLOSED LID. So the fire is big. Add about 20 ml of water to the pan. We close the lid. By the "crackling" inside we hear that the evaporation process is coming to an end (the intensity simply decreases).
5. Open the lid and QUICKLY turn the potatoes with a spatula. Otherwise, it may overcook from below. Add about 100 ml of water. We close the lid. By the intensity of the "squirt" we again determine that almost all of the water has evaporated.
6. We open it, no need to turn it over. Determine the degree of readiness with a fork. If it's done, then the fork should go into the potatoes, like in mashed potatoes.
7. If necessary, repeat the procedure with the infusion of water. The number of repetitions depends on the size of the pieces and the variety of potatoes. I had a maximum, together with the first bay, was 4.
8. Put it on a plate AND SALT ONLY NOW.
9. Cooks faster than fried potatoes.
10. The downside of the dish is that a little more than 2 servings of potatoes are placed in a standard frying pan at a time.