A chef has revealed a simple microwave step that guarantees fluffy, crispy roast potatoes in under an hour, bypassing traditional parboiling and oven preheating. The technique, shared by Masterchef winner Shelina Permalloo and popularized by potato-focused chef Poppy O'Toole, delivers perfect roasties in just 40 minutes.
The Secret: Microwave Before Cooking
Instead of parboiling potatoes on the stovetop, the recipe calls for microwaving peeled, unevenly chopped potatoes for 10 minutes on full power (800w). This steams them thoroughly until "super tender" and "cooked all the way through," according to Permalloo. After microwaving, the container is shaken vigorously to roughen the potato edges, creating a crunchy surface.
Air Fryer Finish
The potatoes are then transferred to an air fryer with salt, oil, garlic, and thyme, cooked at 180°C for 30 minutes without shaking. No preheating the oil or oven is required. Poppy O'Toole, who tested the method, said: "They are good. They're fluffy inside. The fact that they're done in 40 minutes is a triumph, we love that. And they've got a good crunch."
Ingredients and Method
- 5 medium potatoes (Maris Piper or King Edward recommended)
- Sprig of thyme
- 6 garlic cloves
- 2-3 tbsp oil
- Salt
Peel potatoes and cut into uneven chunks. Microwave in a covered bowl for 10 minutes. Shake vigorously to roughen edges. Add to air fryer with oil, salt, garlic, and thyme. Cook at 180°C for 30 minutes. Serve immediately.
