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.
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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
