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.