1kg waxy potatoes, such as Maris Piper or Desirée
8 tbsp olive oil
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. Add the potatoes in a single layer, not too tightly packed. Turn the heat to medium-high, so that the potatoes sizzle. 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 kitchen paper.
Sprinkle with sea salt.