Peel and chop
Peel potatoes. Chop into cubes.
Meanwhile, put some oil in a pan. How much you use is dependant on how many potatoes you have. You don't want to cover them in oil - about 1/4 up.
Warming
Warm the oil up - not too hot but not too cold. Hot enough to gently fry potato.
Boil cubes for about 10 mins in lightly salted water.
Drain cubes and GENTLY put them in the oil. Add half of the unspecified amount of spring onions that I forgot to tell you to finely slice in the last section (use the green bit too). Give it a light sprinkle of salt and some ground ginger (which I also forgot to mention). Cook for 10-15 mins in the pan, waiting for the taters to become golden brown and crisp as a winter morning.
Get 'em out
I strongly suggest plonking the taters on some kitchen roll before plating them. Serve with some delicious BBQ sauce for a dip (or ketchup or whatever, it's fried potatoes. They work with anything). Have some gravy if you want.
Anyhoo, once you've put on a plate, sprinkle some pink himalyan (spelled wrong I think) salt and the rest of your spring onions delicately on top. If you want. Not bothered.
Summary
There you have it - an incredibly convoluted description of how to fry potatoes. You'd be amazed how many people get it wrong, or don't boil them a little first. Rookie mistake.
