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.
The first time I tried making potatoes in the microwave, I couldn’t believe how crisp and satisfying they turned out. They’ve become my go-to for busy weeknights when I need something quick and tasty.
Ingredients
- Potatoes: 2 medium russet potatoes (about 400 g), scrubbed
- Olive oil: 1 tbsp
- Cornstarch: 1 tsp
- Garlic powder: ½ tsp
- Smoked paprika: ½ tsp
- Salt: ½ tsp
- Black pepper: ¼ tsp
- Chopped fresh parsley (optional): 1 tbsp
- Flaky sea salt (optional): to taste
Instructions
- Prep Potatoes:
- Slice the potatoes into ¼-inch (0.5 cm) thick rounds or wedges.
- Microwave to 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 for Crisping:
- 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 
Save My family loves these microwave potatoes for movie nights and as a speedy addition to dinner. Even picky eaters ask for seconds.
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 (per serving)
Calories: 180: Total Fat: 7 g: Carbohydrates: 28 g: Protein: 3 g
Save 
Save Enjoy these crispy potatoes straight from the microwave—they’re ready faster than you think and always a hit.
Recipe FAQ
- → What type of potatoes work best?
Russet potatoes are ideal for this method due to their starchy texture which crisps nicely. Yukon Gold also works well for a creamier bite.
- → How do I ensure the potatoes get crispy in the microwave?
Coating the slices with olive oil and cornstarch helps create a crispy crust. Also, microwaving uncovered on parchment paper allows moisture to escape, enhancing crispness.
- → Can I add extra flavors or toppings?
Yes, adding a pinch of cayenne or grated parmesan before the final microwaving adds a flavor boost. Fresh herbs and flaky sea salt are great for finishing.
- → Is it necessary to pre-cook the potatoes before crisping?
Yes, a brief initial microwave softening with water ensures the potatoes cook through before the final crisping stage.
- → Can I make more servings with this method?
Absolutely, just ensure the potatoes are arranged in a single layer and adjust cooking times accordingly if spreading across multiple batches or larger plates.