Ingredients


1kg waxy potato, such as Maris Peer or Desirée

6-8 tbsp sunflower or olive oil


Serves - 4













Method


Cut the potatoes into chunks. Bring a large pan of water to the boil, then cook the potatoes for 3 mins.

Drain, shake out onto a kitchen paper-lined tray and leave to cool.

When ready to serve, heat the oil in a large non-stick frying pan until you can feel a strong heat rising.

If your pan isn’t large enough, fry the potatoes in two batches – rather than crowding them.

Have kitchen paper ready to drain them on. Add the potatoes in a single layer, not too tightly packed.

Turn the heat to medium-high, so that the potatoes sizzle, but don’t stir until they start to brown underneath.

Turn them all evenly 2 or 3 times until nicely browned all over – this can take about 7 mins.

Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.


Recipe adapted from: Good Food

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