• 1kg waxy potato, such as Maris Peer or Desirée
  • 6-8 tbsp sunflower or olive oil


  • STEP 1

    Cut 1 kg waxy potatoes into chunks.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

  • STEP 5

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

  • STEP 6

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

  • STEP 7

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


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.

Recipe from Good Food magazine, August 2005

Goes well with


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