Dice the potatoes. Boil 1L of water in a pot with 1 bay leaf, salt and 2 tablespoons of EVOO. Add the potatoes and cook for 8/10 minutes. Drain the potatoes. Fry the potatoes in a pan with 250ml of EVOO.
Use of the Picual: We chose the Picual because of the great stability of this EVOO which makes it ideal for frying. This EVOO has the highest level of polyphenols, which makes it the most stable EVOO.