I seem to live in a different potato universe than everyone else.
I see all these recipes where you put some oil in a pan on medium heat, then add raw diced potatoes, and they cook in 5-6 minutes. All mine seem to do is stick to the pan and stay hard as a rock - for way, way longer than five minutes. Usually I give up, add small amounts of water and cover the pan until the potatoes have finally given in. Unfortunately, that results in sort of mushy potatoes.
I've tried various temperatures and that hasn't changed my results. I'm pretty sure my dices are small enough - usually less than half an inch. I've used both my cast-iron pan and a regular stainless steel one. Surely I should be able to do this without using a nonstick pan, right? What is the secret?