Sometimes I just love a bowl of these for dinner. Without the sour cream and chilli sauce they can be served as a side dish for any main course, just like a bowl of special chips.
Wash and scrub the potatoes, leaving their skins on. Bring a large saucepan of salted water to the boil. Boil the potatoes for 20 minutes until they are soft and look like they are bursting out of their skins, but not falling apart. Drain well.
Half-fill a wide saucepan with oil and heat until hot but not smoking. Carefully add the potatoes and fry until they are golden and all the bursting bits have become crispy. Transfer with a slotted spoon to a plate lined with kitchen paper to absorb the excess oil. Serve immediately, sprinkled with a little salt, with bowls of sour cream and sweet chilli sauce alongside for dipping.
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