Roast potatoes are a staple of the classic Sunday dinner, but they can be a hassle to prepare. After spending hours in the kitchen only to end up with disappointing results, I stumbled upon a game-changing recipe on Instagram that promised crispy roasties without the usual fuss.
The 2012 BBC MasterChef winner Shelina Permalloo shared her straightforward method which cleverly utilises a microwave and an air fryer, bypassing the traditional steps of par-boiling and pre-heating oil. This innovative approach means you can have your roast potatoes ready in just half an hour.
Shelina, known as @shelinacooks on Instagram, posted a video guide to her foolproof recipe. She enthused: “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!”
In my attempt, I opted for extra virgin olive oil and left out thyme and garlic, though you’re welcome to add any preferred seasonings.
Here’s how to whip up 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. Start by peeling the potatoes and chopping them into irregular shapes.
2. Microwave the potatoes for 10 minutes at full power (800W). I microwaved mine for just eight minutes, which seemed sufficient.
3. Give the potatoes a good shake and transfer them to the air fryer.
4. Incorporate the microwaved potatoes, oil, thyme, salt and garlic into the mix. I also introduced some pepper for a hint of spice.
5. Lastly, air fry them at 180C for half an hour. I only cooked mine for 25 minutes as they reached my desired level of crispiness.
Serve generously with gravy, chicken and your preferred sides.