There are few sides as simple and perfect as pan-fried spuds – the secret is boiling the potatoes in their skins before frying until golden.
Ingredients
- 6 even-sized medium potatoes (about 700g)
- 2 tbsp rapeseed oil
- 2 tbsp olive oil
- 2 tsp chopped rosemary
- generous sprinkling Maldon Sea Salt Flakes
Method
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Put the whole unpeeled potatoes in a pan of water. Bring to the boil and cook for 15 mins. Drain and leave to cool. Can be done several hours ahead.
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When ready to serve, strip the skins from the potatoes, then cut them into thick slices. Heat the oils together in a very large non-stick frying pan. Add the potatoes in a single layer if there is room, and cook for 10-15 mins, tuning them frequently with a fish slice until they are golden and crispy. Sprinkle with the rosemary and Maldon Sea Salt Flakes, then serve.