I've tried frying potatoes (generally cubed small, like 1/4") in my cast iron pan but they frequently stick very badly. Badly enough so I've got to resort to scraping with a metal spatula. The pan is not like 50 years old and perfectly well-seasoned or anything, but I have no trouble with any other kind of food sticking.
They generally come out ok but just not very brown and crispy, as you would like fried potatoes to be.
Anyone have any advice? Temperature ranges to try to improve the results?