Sauté Potatoes

• 650 g (1 lb 6 oz) medium-sized waxy new potatoes
• 4

Cook the whole, unpeeled potatoes in boiling salted water until almost tender. Drain in a colander and leave until cool enough to handle, then carefully peel off the skins. Cut the potatoes into slices roughly 1cm (½ in) thick.

Heat the oil in a large frying pan, add the potatoes and fry quickly to develop the colour; avoid turning or tossing them until they are crisp and browned undern