I remember Cypriot potatoes, large and with remnants of the red soil in which they are grown, from when I was a child. They are fine just boiled and served with butter and are even good for making chips but now I have found the perfect way to cook them.

1 or 2 Cypriot potatoes
30g butter
2 tbsp olive oil
Sea salt
Mint (optional)

Scrub the potatoes but do not skin them and cut in half. Boil in well salted water (with a few sprigs of mint added if you wish) until almost cooked and then drain. Peel off the skin and cut into chunks about 2cm thick. Sauté the chunks in a large frying pan on a medium heat in the butter mixed with the olive oil and a sprinkling of salt. Turn the potato chunks until they are brown and crisp all sides.

Serve with some cut mint leaves scattered on top.