Fried/ Roasted Potato

Red jacket potatoes, 4, diced into 2-3cm dice
Olive oil
Salt and pepper

Fry the potato in 1tbs olive oil on low-medium heat, stirring occasionally. (If you have the time, it is worth cooking them on the lower heat, doing this, caramelises the sugars in the potato).

Add a pinch of salt and pepper.

Fry until starting to brown, this will take 12-15 minutes.

When the potatoes are about 3/4 cooked, turn off the heat and cover for 5 minutes.
Add a little more oil, turn the heat to medium high and continue to fry until cooked and a little crisp.

What you are trying to achieve by using minimal oil at first is to dry out the potatoes, then when the potatoes are almost cooked, adding extra oil will create the crispy finish that you are looking for.

Sweet potato variant of the same method

Fry on medium heat with a little oil to dry them out, just like with potatoes above. Once starting to soften, add more oil, and fry on high heat. Watch out for burning, the high sugar content will encourage burning. We want caramelisation. Add rosemary, salt, pepper, chilli flakes, thyme and continue frying without burning. Turn heat low to continue the drying content.

Alternatively, you can cut the sweet potato into wedges and do the initial frying step to dry them out, then roast them, at 170 degrees until crisp. This works well for potatoes as well!. When it comes to potatoes, you want fleshy not flimsy wedges.