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Peel and cut into rough chunks of about 3 cm, twisting the knife so each piece has jagged, broken faces. Ragged edges are where the crust grips the sauce. Put the potatoes in a pan of cold salted water, bring to a boil and simmer for 8 min, until a knife goes in with a little resistance left in the middle. Drain well and let them steam dry in the colander for 5 min.
Don't cut them neat. A smooth cube fries smooth and the sauce slides off.
Wet potatoes spit and turn limp. Steam them dry properly, or the oil will never crisp them.
- Floury potatoes
- Sea salt
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