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Cook potatoes in skins until 3/4 cooked (can be steamed or boiled).
Peel potatoes, chill until quite cold before dicing into 5mm cubes.
Heat butter in frying pan, add potatoes, season with salt and saute quickly. Toss
potatoes to give golden colour all over the diced potatoes. Be careful not to toss potatoes
too vigorously or they will break up. Drain on absorbent paper and serve.