MasterChef winner’s roast potatoes only take 30 minutes in air fryer | UK | News
A MasterChef champion has shared the secret to making ‘perfect’ fries in the air fryer – and it only takes 30 minutes.
Shelina Permalloo, who won BBC’s MasterChef in 2012, shared her cooking tips on social media to help you prepare the best Christmas meal ever.
He said: “The easiest crispy fries! Honestly this recipe works any time, no even boiling, no need to preheat, this recipe needs to be saved!”
To start, make sure you grab a bag of Maris Piper potatoes, then set aside thyme, 6 cloves of garlic, 2-3 tablespoons of oil and some salt.
With five simple steps, preparation couldn’t be easier…
Five steps:
- Peel the potatoes and cut them into different shapes
- Microwave 800w at full power for 10 minutes
- Shake the potatoes and add them to the air fryer
- Add oil, thyme salt and garlic to microwaved potatoes
- Air fryer 30 minutes at 180 degrees
Commenting on her post, one user said: “I made them in the air fryer at 350f for 15 minutes and they turned out perfect. Maybe you can check while they’re cooking. Thanks for the recipe!”
Another user added: “I tried but boiled my potatoes and they were delicious and crispy.”
“You lost me in the microwave bowl,” said a third user.
Another user added: “It works very well, I have used this recipe many times. Thank you.”
One recent user said: “Tried this tonight. Probably the best fries I’ve ever made.”
Sharing another way to prepare crispy tater tots, food manager Michelle Southan said: “The trick to achieving the ultimate crispy roasted tater is to boil the potatoes first and then dry them.
“Then shake the pan or use a fork to roughen the edges of the potatoes.”
To achieve this, some cooks add bicarbonate of soda to their potatoes, “raising the pH of the water and breaking down the potato’s starch.”
Taste’s description includes the following statements: “When boiled with bicarbonate of soda, you will see that the potatoes become rough around the edges as their surface deteriorates.
“This particular trick creates tiny slits that allow the oil to seep into the potatoes and crisp them up when roasted.
“I cooked half the tray with regular fries and the other half with bicarbonate of soda potatoes. Wow, the difference was shocking.”
“I couldn’t taste a single soda and instead was greeted with the most golden, fluffy fries.
“They were very crispy and created little air pockets between the surface and the fluffy center.
“You’ll also find that they crisp up much quicker in the oven than non-carbonated ones. These fries were definitely the crispiest I’ve ever made.”
