Put them in a bowl and drizzle over a small amount of cold-pressed rapeseed oil. Shake the bowl until the potatoes are covered in a thin layer of oil.
Sprinkle some salt over the potatoes and shake the bowl so the potatoes have a thin even layer of salt on them.
Put the potatoes on the wire rack in the middle shelf position.
Place a piece of parchment paper on the bottom of the oven to catch any oil drips for easy clean up.
Set the combination microwave oven to the true fan/microwave setting at 200ºC oven temperature and 600W microwave energy. There's no need to pre-heat when using the true fan/microwave setting.
Set a duration timer for 30 minutes so the oven turns off if you are not in the room.
Set a minute minder for 15 minutes so you can turn the potatoes over halfway through the cook.
If using the true fan only, the potatoes will take about an hour (pre-heat the oven).
If you want the skin extra crispy, use the true fan/microwave and grill setting for the last ten minutes, turning the potatoes after five minutes.
The potatoes are done when the skin is crispy and the potato is soft in the centre.