Did you also bother that during frying potatoes, the surfaces stick together necessitating the use of lots of oil to achieve a homogenous frying experience and good results ?

Here is how this can be resolved. Just wash and cut very small potatoes, which are frequently even left on the field (insane EU-Regulations and rules how potatoes should look like !), cut them in half, put some oil in the pan and here you go. With only one surface being sticky, the rest being round, split atomic potatoes allow for a completely different frying experience, ideally suited for beginners in cooking. You should place a lid on it for most of the time, to allow the steam to homogenously heat the load, and move them every now and then without a lid on. It is so easy !

When your potatoes are done (appearing golden to slightly brown [stop before black]), they are ready for flavoring (herbes de provence, pepper, paprica, curry) and can be served with sour cream, garlic butter or whatever comes to mind.