Sauté Potatoes

• 900 g/ 2 lb floury baking-type potatoes, peeled and cut across into slices 1 cm / ½ inch thick
• salt
• about

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.