A Michelin-starred chef claims you can cook roast potatoes perfectly...in a microwave
You can't beat roast potatoes. They're just deadly with any and every dish.
With the gravy sloshed over them and the crunch of every bite... we're getting hungry just thinking about them.
However, a top chef has revealed his recipe for the perfect roasties, and he cooks them in a fecking microwave.
Now, we're not saying we're prim and proper... but we all know that food is just not as delish when cooked in a microwave.
But Michelin-starred chef Tom Kitchin begs to differ, telling Prima they "are sure to impress your guests."
Here's the recipe anyway:
- First things first, make sure to choose the right potato for the job. I tend to use a nice Maris Piper to get that perfect amount of fluffiness.
- Peel your potatoes and chop them on a slant into large chunks. Place in salted water and set aside. I'd always recommend doing this on Christmas Eve so you don't need to waste time on the big day.
- Parboil the potatoes the night before by placing in a large dish with three tablespoons of water, cover and cook in your Combination Microwave on Medium Microwave for six minutes, drain and leave in a pan of salted water. This step will take the edge of rawness off the potatoes, giving them a delicious finish!
- Drain the potatoes when you're ready to roast them and roughen the edges by bashing them up in a colander and scraping the sides with a fork to ensure a crispy outside.
- Add olive oil to a glass pyrex baking dish and put inside the microwave oven to get it really hot.
- Pop your parboiled potatoes in the dish with another ample glug of oil (duck fat will give a lovely flavour), garlic and a touch of rosemary, then season with salt and pepper.
- Place the dish in the lower shelf position of the Combi Microwave and cook on Convection 250ºC, Grill and Convection Warm Microwave settings for just 30 minutes or until golden and crunchy. Making sure to turn and baste the potatoes during cooking.
- Serve up your perfect roasties with a garnish of salt, pepper and a sprig of fresh rosemary.