Peel the potatoes and cook whole in gently boiling water for 12 minutes. Drain and slice into lcm rounds.
Divide the oil between two big frying pans and heat. Place a layer of potatoes over the base of each pan and
Remove with a slotted spoon and place in a roasting tray with a crumpled up piece of baking parchment in the bottom (this prevents the potatoes on the bottom from going soggy). Keep warm in the hot oven. Repeat until all the potatoes are cooked.
Sprinkle with sea salt and black pepper, and serve at once.