• 1 kg(2 lb 4 oz) potatoes, peeled and halved (or cut into large chunks)
• olive oil, for frying
• 1 teaspoon salt
• ½ teaspoon dried oregano

Bring a large pan of salted water to the boil and add the potatoes. Boil for about 25 minutes until they are quite soft but not falling apart. Lift them out with a slotted spoon and put them in a large bowl (the heat will steam the excess water away). Use a skewer to poke almost right through each piece in a couple of places so that they fry right through.

In a wide pan, heat enough oil to completely submerge the potatoes. When it is hot, carefully add the potatoes, stirring to make sure they don’t stick. Cook over fairly high heat at first, then lower it a little and continue cooking until the potatoes have become deep golden crusty shells.

Lift out the potatoes with a slotted spoon onto a plate lined with kitchen paper to soak up the oil and then move them to a clean plate. Toss the salt and oregano together, crushing the oregano between your fingers as you mix. Scatter over the potatoes and serve immediately.