# Components:
→ Potatoes
01 - 2 medium russet potatoes (approximately 14 oz), scrubbed
→ Coating
02 - 1 tbsp olive oil
03 - 1 tsp cornstarch
04 - ½ tsp garlic powder
05 - ½ tsp smoked paprika
06 - ½ tsp salt
07 - ¼ tsp black pepper
→ Garnish (optional)
08 - 1 tbsp chopped fresh parsley
09 - Flaky sea salt, to taste
# Method:
01 - Cut the potatoes into ¼-inch thick rounds or wedges.
02 - Place the potato pieces in a microwave-safe bowl. Add 2 tbsp water, cover loosely with a microwave-safe lid or plate, and microwave on high for 5 minutes until tender but not fully cooked.
03 - Drain any excess water. Add olive oil, cornstarch, garlic powder, smoked paprika, salt, and black pepper to the potatoes. Toss thoroughly to coat each piece evenly.
04 - Spread the coated potato pieces evenly in a single layer on a large microwave-safe plate lined with parchment paper.
05 - Microwave uncovered on high for 4 to 5 minutes. Carefully flip each piece, then microwave for an additional 2 to 3 minutes until the potatoes are golden and crispy. Monitor closely to avoid burning.
06 - Transfer the crispy potatoes to a serving plate. Garnish with fresh parsley and flaky sea salt as desired. Serve immediately.
