- 8 waxy potatoes, peeled, cut into cubes
- 125 ml (½ cup) olive oil
- 2 tbsp chopped flat-leaf parsley
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Blanch potatoes in boiling salted water for 5 minutes, then drain. Heat oil in a large frying pan over medium-high heat. Add potatoes and cook, turning, for 10 minutes or until crisp and golden. Season with salt and pepper.
Remove potatoes using a slotted spoon and drain on paper towel. Serve sprinkled with chopped parsley and sea salt flakes.
Photography by Chris Chen
As seen in Feast magazine, Dec/Jan 2013, Issue 27.