Quick Crispy Potatoes

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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
Kosher/Maldon salt
Black pepper
Slice of lemon peel
1/4 cup Olive oil
1/4 cup Sunflower oil

Serves 5
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.

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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.

Serve immediately.

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