Boil the potatoes for 10 minutes in unsalted water and drain.

Put the lid on and steam the potatoes dry.

Meanwhile, heat the oil in a pot,

Heat the oil until it bubbles around a skewer.

Give all the potatoes a light press so they open up a bit or halve them.

Then pour the potatoes in small batches into the hot oil with a slotted spoon, and take them out after 2 minutes.

Let them rest for a short while,

Then they should go back in the oil until they are crispy and golden. It takes about 10 minutes - keep an eye on them!

Transfer them to a tray (lined with paper towels) and finally sprinkle with flaky salt.

Pssssst. We had them with oven-baked chicken and homemade Béarnaise, yum what a delicious combo.