I love roast potatoes with my Sunday dinner but I don’t enjoy the effort it takes to cook them.
There have been some Sundays where I’ve spent hours cooking a roast dinner only to be left with soggy potatoes and a lacklustre dish overall.
So when I came across this quick and easy recipe on Instagram, I had to try it out.
The recipe, from 2012 BBC MasterChef winner Shelina Permalloo, is incredibly simple and involves using a microwave and an air fryer instead of a hob or an oven.
Most roast potato recipes involve par-boiling, pre-warming oil and pre-heating an oven, however, this recipe avoids all of those time-consuming tasks which means you can cook your roasties in just 30 minutes.
Shelina, who goes by @shelinacooks on Instagram, shared a video of the recipe on her account.
She said: “The EASIEST Crispy Roast Potatoes! Honestly, this recipe works each and every time, no parboiling, no pre-warming oil, this recipe needs to be saved!”
I used extra virgin olive oil in this recipe and skipped the thyme and garlic, however, feel free to add any flavours you like.
How to make the crispiest roast potatoes
Ingredients
- Five Maris Piper potatoes
- Sprig of thyme
- Six cloves of garlic
- Two to three tbsp of oil (I used extra virgin olive oil)
- Salt and pepper
Method
1. First, peel the potatoes and cut them into odd shapes.
2. Next, microwave them for 10 minutes on full power 800W. I microwaved mine for just eight minutes and found this was enough.
3. Shake around potatoes and add them to the air fryer.
4. Add the microwaved potatoes, oil, thyme, salt and garlic. I also added pepper for a touch of heat.
5. Finally, air fryer them at 180C for 30 minutes. I only cooked mine for 25 minutes as I found they were crisp enough.
Serve with lashings of gravy, chicken and your sides of choice.
