500 g (1.1 lb) potatoes, skins left on

3 tbsp sunflower oil

To serve: sea salt flakes

Chopped chives, for garnish

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Boil the potatoes in a large pan of salted water for about 20 minutes, or until a fork slides in easily.
Drain and let cool slightly so they’re easier to slice.
Slice the potatoes into 3–4 mm rounds.
Heat sunflower oil in a large frying pan over medium-high heat.
Add the potato slices in a single layer (cook in batches if needed).
Fry for a few minutes on each side until crisp, golden, and slightly blistered.
Sprinkle with sea salt flakes and chopped chives. Serve hot and crunchy.

Use fluffy white potatoes like King Edwards, Roosters, or Maris Pipers for best results.

Fry in duck fat or beef dripping for a richer flavor.

Add garlic, rosemary, paprika, or thyme during the last few minutes for extra flavor.

Reheat leftovers in a pan or air fryer to restore crispiness.

Parboil and slice ahead for easy prep when entertaining.