Sauté potatoes with sea salt & rosemary

• even-sized medium potatoes↗6

  (about 700g)

• rapeseed oil↗2 tbsp tbsp
• olive oil↗2 tbsp tbsp
• chopped rosemary2 tsp tsp
• Maldon Sea Salt Flakes↗generous sprinkling

Step-by-step instructions

1. 1

   Put the whole unpeeled potatoes in a pan of water. Bring to the boil and cook for 15 mins. Drain and leave to cool. Can be done several hours ahead.

2. 2

   When ready to serve, strip the skins from the potatoes, then cut them into thick slices. Heat the oils together in a very large non-stick frying pan. Add the potatoes in a single layer if there is room, and cook for 10-15 mins, tuning them frequently with a fish slice until they are golden and crispy. Sprinkle with the rosemary and Maldon Sea Salt Flakes, then serve.