Fried Potatoes

This style of cooking potatoes is relatively new to me but has become one of my favourite methods of preparing them. I think it is a particularly perfect accompaniment to my 'Beef pot roast, with French style aromatics'. The texture of this style of potato is a very good contrast to the roast.

Ingredients:

4 Large Sebago potatoes or similar, skin on and scrubbed
Olive oil
Vegetable oil
Salt

Method:

Par - Boil potatoes for 15 - 25 minutes either in a microwave safe container filled with water in a microwave or in a pot of water on the stove. Make sure Potatoes are completely covered with the water as they boil. The time it takes to get the potatoes par - boiled will depend on the size of the potatoes and the heat source. So after 15 minutes of boiling, insert a sharp knife into the center of a potato. You need to be able to insert the knife through the flesh easily, but still have a slight bit of resistance. This will ensure your potatoes will be cooked but not fall apart when you fry them. If potatoes need more cooking keep boiling them and check them in 5 minute increments. I used quite large Sebago potatoes and it took 25 minutes in my microwave.

When ready, drain potatoes from the water and leave to cool. When cool enough, carefully peel away the skin. Using a sharp knife, slice potatoes into 1/2 cm slices.

Use an even amount of olive oil and vegetable oil, just enough to cover the bottom of a fry pan. Get oil hot but not smoking. Using a mixture of the two oils helps the olive oil not to burn too quickly. Fry potatoes on each side until golden and crisp and drain on paper towel. Salt each potato to taste.

Serves 4-6 depending on size of potatoes