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Method

1. Cut 275 g of scrubbed potatoes, skin on, into even 2 cm cubes. Put them in a small saucepan, cover with cold water, salt it lightly and bring to the boil.
2. Boil for 7 minutes, until a knife tip enters the outside of a cube easily but the centre still resists. Drain in a colander and leave to steam dry for 5 minutes, shaking once to rough up the surfaces — dry, floury edges are what crisp.
3. Heat 2 tsp of oil or bacon fat in a heavy cast-iron or steel skillet over medium-high heat until it shimmers. Add 0.5 onion, diced, and 40 g of diced green pepper and fry 4 minutes, stirring, until softened and just beginning to colour. Scrape them onto a plate.