If you’re in a rush and don’t have time to roast potatoes or the oven is full, this is the perfect cheat 😉 I don’t ever boil potatoes, unless I’m mashing them.
5 potatoes, parcooked in the microwave
3 cloves of garlic, crushed
5 sprigs of fresh thyme
Handful of fresh Oregano
1 tsp apple cider vinegar
Slice of lemon peel
1/4 cup Olive oil
1/4 cup Sunflower oil
Preparation 8 minutes
Cooking time 10-15 minutes
Wash the potatoes and poke holes into them, place in a microwave-proof bowl and parcook for roughly 7-8 minutes (microwaves usually have a potato option).
Place a large heavy-based pot on high-heat and add both oils.
Once the potatoes are parcooked, cut them into cubes and place in a bowl, coat with a tiny bit of olive oil, salt and pepper.
Add the potatoes to the heated oil along with the apple cider vinegar. Close the lid and cook for 5 minutes, then toss around until they start turning golden and crispy.
After you have tossed them twice, add the fresh herbs, garlic and the lemon peel. Cook for another 5 minutes or until they are crispy.