This recipe is part Heston Blumenthal, part Delia Smith. What a magic pairing.
Kilo of Wilja or Maris Piper potatoes
Scrub the skins of the potatoes until they're spotless. If they're odd sized, cut to even portions. Then boil in salted water until just cooked, don't allow them to get mushy. Drain and allow them to cool. Put them in the fridge, preferably over night without a lid on.
Pre-heat a grill on it's full setting. Cut the potatoes into even sized wedges (nice and thick.) Heat a heavy based frying pan on a medium heat and add a splash of olive oil. Salt the potatoes generously and add to the oil. Brown them on one side for a minute then turn them and place under the grill. As they start to colour, turn again and return. When they're brown and crisp all over, and the oil has dried, put them in a warm bowl and add another good hit of salt.
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