Chunky fried potatoes, golden and crispy outside, yet soft and fluffy inside - they're a dream!
Peel the potatoes and cut in half if they are small, or into chunks if they are large. Aim to make each piece bite-sized.
Add to a large pan of boiling water and parboil for 5 or 6 minutes, then drain well.
Preheat a large skillet over a medium high heat.
Add the oil, and coat the pan evenly.
carefully tip in the potatoes and toss around in the hot fat.
Let sit for a few minutes until the underneath has turned golden. Flip the potatoes over to cook the other side.
Meanwhile, mix up your mayonnaise flavours using roughly 2 tablespoons of mayo for each base.
Taste as you go. You may find you want more or less flavouring than I've indicated here.
Sprinkle the crispy potatoes with salt and serve with the dips.
Please enjoy my recipe! Jane | hedgecombers.com