Ingredients:

  • 2 lbs (approx. 900 g) Waxy or Semi-Waxy Potatoes (Yukon Gold or Maris Piper recommended), peeled and cut into uniform 1-inch (2.5 cm) cubes
  • 1 tbsp (15 g) Coarse Sea Salt (for boiling water)
  • 3 tbsp (45 ml) High-Heat Neutral Oil (e.g., Rapeseed, Canola, or Grapeseed oil)
  • 2 tbsp (30 g) Unsalted Butter
  • 2 cloves Garlic, lightly smashed
  • 2 sprigs Fresh Rosemary or Thyme (or one of each)
  • ½ tsp (3 g) Fine Sea Salt
  • ¼ tsp (1 g) Freshly Ground Black Pepper
  • Pinch of Flaky Sea Salt (for finishing)

Instructions:

  1. Prepare the Potatoes: Peel and cut potatoes into evenly sized, 1-inch (2.5 cm) cubes. Rinse thoroughly under cold water to remove excess starch.
  2. Boil: Place potatoes in the pot and cover with cold, heavily salted water (use the 1 tbsp salt). Bring to a boil over high heat.
  3. Simmer: Reduce heat and simmer gently for 12–15 minutes, or until the potatoes are tender but not falling apart. They should hold their shape when pierced with a fork (al dente).
  4. Drain and Dry (Crucial Step): Immediately drain the potatoes in a colander. Spread the warm potatoes in a single layer on a clean tea towel or several sheets of paper towels. Allow them to steam dry for 5–10 minutes until a thin, rough layer of starch forms on the outside.
  5. Heat the Fats: Place the heavy-duty frying pan over medium-high heat. Add the neutral oil. Once the oil is shimmering, add the butter. Wait until the butter stops foaming.
  6. Add Potatoes: Gently add the dry potatoes to the hot pan in a single layer. Do not overcrowd the pan. If necessary, cook in two batches.
  7. Initial Sear: Leave the potatoes undisturbed for 3–4 minutes until a deep golden-brown crust forms on the bottom. Season lightly with salt and pepper.
  8. Turn and Continue: Using a spatula, turn the potatoes to expose a new side to the pan. Continue frying, turning every 5 minutes, until 80% of the surface area is crisp and golden (about 15 minutes total frying time).
  9. Aromatic Infusion: In the last 5 minutes of cooking, push the potatoes aside and add the smashed garlic and fresh herb sprigs to the melted fat pool in the centre of the pan. Allow them to sizzle gently for 60 seconds, releasing their flavour.
  10. Toss and Finish: Toss the potatoes thoroughly with the infused fat, garlic, and herbs. Cook for the final minute until they are deeply golden, crunchy, and piping hot throughout.
  11. Serve: Transfer the potatoes to a serving dish. Remove the large sprigs of herbs and the garlic cloves. Sprinkle with flaky sea salt just before serving.