Boil the potatoes in a pot of salted water until the potatoes are fully cooked through.

Drain well and chill in fridge for several hours or overnight.

Once potatoes are fully chilled through messily crumble and tear the potatoes with your fingers including the skin. Tear into small and large chunks. No tidiness here!

Heat the oil in a medium frying pan.

Line a large plate or tray will kitchen roll.

Add about 1/2 a potato each time is using large potatoes to the oil and fry for about 8-10 minutes; Don't over crowd the pan as you'll need room to turn them over. Turn the potato pieces as they brown. Continue until all are a deep golden brown all over.

Using a slotted spoon remove the potatoes from the frying pan and drain on kitchen roll.

Season with plain or seasoned salt of choice. Repeat the process until all the potatoes are fried. Serve immediately.