- 1kg waxy potato, such as Maris Piper or Desirée
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 6-8 tbsp sunflower or olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
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.
Good Food know-how
If cooking in batches, reheat the pan and oil before adding another batch, then cook in the same way. Keep the cooked potatoes uncovered in a warm oven so that they stay crisp.
Use beef dripping, goose or duck fat instead of oil for different flavours.