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Score the potatoes in a cross with a sharp knife.

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 200c oven temperature and 600 watts microwave energy.

No need to pre-heat if using the true fan and microwave setting.

Set a duration timer for 30 m.inutes 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 5 minutes.

The potatoes are done when the skin is crispy and the potato is soft in the centre.