Potatoes: Fry

Boil First: You can use waxy or floury potatoes for this. Peel and boil until just tender, then cut into cubes or slices and fry in a single layer in a wide frying pan of preheated sunflower or light olive oil, or lard, duck or goose fat. You need a generous amount – 2 tablespoons per 500g of potatoes – and it needs to be very hot. Flip the potatoes after a few minutes so that they colour and crisp on both sides. They should become very crisp on the outside with perfectly fluffy insides. Add extra fat if cooking in batches.