Crispy Golden 'faux-Roasted' Potatoes Recipe #380011
These are crispy and perfectly golden on the outside but tender on the inside! Potatoes that look slow roasted with a tantalising crust in a fraction of the time. Fire up the microwave!
by Carol in Oz
17 min | 5 min prep
SERVES 2
- 6-8 new baby potatoes, skin on
- 2 tablespoons vegetable oil
- garlic salt
- 2 green onions
- salt
- pepper
- Wash potatoes and poke with a fork to prevent splitting.
- Place in microwave for about 4 minutes until potatoes are cooked but not mushy. If you overcook them they will fall apart in they frying stage.
- If you have asbestos fingers, cut spuds into quarters now, otherwise wait until they cool.
- Heat the oil in a nonstick frying pan. Ensure it's hot enough so the spud sizzles as it hits the oil.
- Fry until potatoes are golden on all sides, season to taste with salt, pepper and garlic salt.
- Toss in finely sliced green onions and stir through.
- Serve hot with ketchup for dipping!
- Options:Try seasoning spuds just before frying by dusting with a packet of Mexican taco spice, or while still hot toss with parmesan cheese and dried Italian herbs.
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5 stars