Using up potatoes: fried new potatoes with rosemary and egg Flaked sea salt and black pepper 1 free-range egg A little smoked paprika If using fresh new potatoes, boil them until only just done (approximately eight to 10 minutes). Slice the potatoes about 5mm thick, leaving the skins on. Pour half the oil into a pan that is large enough to give the potatoes space rather than being piled on top of each other. Fry the potatoes over a medium heat for 10 minutes until golden brown and crispy, manoeuvring them with a spoon so as to keep as many slices lying as flat as possible. Take care to regulate the heat, should you fear the oil might burn or see smoke rising from it. Transfer them to a bowl lined with kitchen paper to drain the grease, then remove the paper and toss in the garlic, rosemary and half a teaspoon of salt. Put the pan back over the heat and add the remaining oil. Fry the egg for a couple of minutes, spooning a bit of hot oil over it. The yolk should be runny and the base a little crispy and browned. Shovel the egg on top of the potatoes and season it with a little salt and black pepper and a good dusting of smoked paprika. Serve it snappy and eat with a strong cup of coffee.