Parboil the potatoes for 5 minutes in rapidly boiling salted water, then drain through a colander.
Over a low heat and in a heavy frying pan large enough to hold the potato slices in a single layer, put the olive oil and sunflower oil. It is important to cook the potatoes slowly so that when the outside is golden-brown and crisp, the inside will be floury and cooked all the way through. Too high a heat will lead to burning the outside while the middle is still raw. Once the oil is hot but not smoking, carefully lay your potatoes in with
Turn the potato slices over. If all the oil has been absorbed when you turn them, add
Turn out to drain on kitchen paper, sprinkle with
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.