From issue #8.
Photography by Photograph by Minka Firth.


1 kilogram floury potatoes e.g. Agria, peeled
2 tablespoons olive oil
1 tablespoon butter


Cut the potatoes into wedges. Cook in a pot of boiling, salted water until 3⁄4 cooked. Drain well. Heat the oil and butter in a large sauté pan and add the potatoes. Season well and cook on both sides until crispy and golden brown. Drain on paper towels and keep warm.