Perfect sautéed potatoes

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.