Crispy potatoes

1. Peel and cut the potatoes into large pieces. Add dripping wet to the small pot. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 6 minutes in the vegetable area.

2. Mix the AMC Umami, baking powder and salt.

3. Drain remaining dripping water from the potatoes. Place the lid on the pot, hold both together and shake the potatoes vigorously to create a rough surface on them. Stir in baking powder mixture.

4. Place the large pot on the Navigenio and heat on level 6 up to the roasting window; switch to level 2. Add the peanut oil and then the potatoes. Roast until the turning point is reached.

5. Then put the pot in the inverted lid, turn the potatoes and place the Navigenio overhead. Switch to low level, bake for approx. 10 minutes.

6. Turn the potatoes again, switch the Navigenio to high level and bake approx. 8 minutes until golden brown.