1. Peel potatoes and cut into even, bite-sized chunks.
2. Put potatoes in a large pan with enough cold water to cover them and add a little salt.
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3. Bring to boil, cover but leave a gap for steam to escape.
4. Simmer for about 5min to parboil, potatoes should still be slightly firm in middle, not cooked all way through.
5. Drain potatoes in a colander and leave to steam dry for 5min.
6. Melt oil and butter in a large frying pan, over a medium heat. Oil stops butter from burning. When butter foams, add potatoes and turn them to coat in butter mixture.
7. Cook potatoes for 20-30min, turning every so often until cooked all way through and deep golden brown on outside. Drain on kitchen paper, season and serve.
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White China oval plate, Sophie Conran. Classic glass bowl (2 litres), Pyrex. Montreux saucepan (3 litres, 20cm), Kuhn Rikon UK. Tongs, chef's own.
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