Save Perfectly golden and crispy potatoes with a tender interior, ready in just 15 minutes using a clever microwave hack. Ideal for quick snacks or easy sides.
I first tried this method when I needed a fast side for dinner and was amazed that the microwave could deliver such crispy potatoes in minutes. Now, it is my go-to trick when time is short and cravings are strong.
Ingredients
- Potatoes: 2 medium russet potatoes (about 400 g), scrubbed
- Coating: 1 tbsp olive oil, 1 tsp cornstarch, ½ tsp garlic powder, ½ tsp smoked paprika, ½ tsp salt, ¼ tsp black pepper
- Garnish (optional): 1 tbsp chopped fresh parsley, Flaky sea salt (to taste)
Instructions
- Slice Potatoes:
- Slice the potatoes into ¼-inch (0.5 cm) thick rounds or wedges.
- Microwave Tender:
- Place potato pieces in a microwave-safe bowl. Add 2 tbsp water, cover loosely with a plate or microwave-safe lid, and microwave on high for 5 minutes until just tender.
- Drain and Coat:
- Drain any excess water. Add olive oil, cornstarch, garlic powder, smoked paprika, salt, and black pepper to the potatoes. Toss to coat evenly.
- Arrange and Microwave:
- Arrange the coated potato pieces in a single layer on a large microwave-safe plate lined with parchment paper.
- Crisp in Microwave:
- Microwave uncovered on high for 4–5 minutes, flip each piece, then microwave for another 2–3 minutes, or until golden and crispy. (Microwave power may vary: watch closely to prevent burning.)
- Garnish and Serve:
- Transfer to a serving plate. Sprinkle with fresh parsley and flaky sea salt if desired. Serve immediately.
Save Whenever I serve these potatoes, my family gathers quickly around the table: nobody wants to miss out on grabbing the crispiest piece.
Required Tools
Microwave, microwave-safe bowl, plate or microwave-safe lid, parchment paper, knife, cutting board
Allergen Information
Contains no common allergens. Always check labels for cornstarch or spice blends.
Nutritional Information
Calories: 180, Total Fat: 7 g, Carbohydrates: 28 g, Protein: 3 g (per serving)
Save Serve these immediately for the best crispy texture: they are unbeatable straight from the microwave.
Recipe Questions & Answers
- → What type of potatoes works best?
Russet potatoes are ideal for their starchy texture that crisps nicely. Yukon Golds can also be used for a buttery flavor and good crisping.
- → How does cornstarch improve the texture?
Cornstarch creates a light coating that helps absorb oil and moisture, leading to a crispier surface after microwaving.
- → Can I add extra spices for more flavor?
Yes, adding cayenne or grated parmesan before cooking enhances the flavor and adds complexity.
- → Is it possible to make these potatoes without a microwave?
Though tailored for microwave cooking, you can steam the potato slices then bake or pan-fry them for similar results.
- → How do I avoid potatoes from becoming soggy?
Drain any excess water after the initial microwave step and ensure even coating with oil and seasoning before the final crisping stage.