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by Rosie Reynolds

Cooking potatoes in the microwave and then frying on the hob is quick and easy, and you get to see the skins crisp up before your eyes. The key is to leave the potatoes to do their thing – resist the temptation to keep turning and you will be rewarded with a beautifully crisp spud.

Side dishes

Preparation

New potatoes are delicious simply cooked in butter, added to Spanish omelette, simmered in a seasonal broth or made into salad. Leave the skins on as much of the flavour (and the vitamin C goodness) can be found just under the skins.