Cut 1 kg waxy 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 6-8 tbsp sunflower or olive 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-howIf 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.
AlternativesUse beef dripping, goose or duck fat instead of oil for different flavours.