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 often make these crispy potatoes when I need a speedy side dish or a quick snack. The microwave method saves so much time and always results in fantastic texture.
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
- Garnish (optional): 1 tbsp chopped fresh parsley, flaky sea salt to taste
Instructions
- Slice:
- Slice the potatoes into ¼-inch (0.5 cm) thick rounds or wedges.
- Microwave prep:
- 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:
- Arrange the coated potato pieces in a single layer on a large microwave-safe plate lined with parchment paper.
- Crisp:
- 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.)
- Serve:
- Transfer to a serving plate. Sprinkle with fresh parsley and flaky sea salt if desired. Serve immediately.
Save This quick potato snack became a family favorite when we discovered how perfectly the microwave cooks them up. The kids especially love adding different herbs on top.
Required Tools
Microwave, microwave-safe bowl, plate or microwave-safe lid, parchment paper, knife, and 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 Serve these crispy microwave potatoes hot for best texture, and enjoy experimenting with different seasonings every time.
Kitchen Guide
- → What type of potatoes work best for this method?
Russet potatoes are ideal due to their starchy texture, which crisps up nicely while remaining tender inside. Yukon Gold also yields good results.
- → How do I achieve extra crispiness?
For a crunchier finish, place the microwaved potatoes under a broiler for 1-2 minutes after cooking.
- → Can I add extra flavor to the coating?
Yes, sprinkle in cayenne pepper or grated parmesan before microwaving to enhance taste and complexity.
- → How should the potatoes be cut for optimal results?
Slicing potatoes into ¼-inch thick rounds or wedges ensures even cooking and crispiness.
- → Is there a way to avoid soggy potatoes after microwaving?
Drain any excess water thoroughly after the initial microwave steaming, and coat evenly with oil and spices to maintain crisp texture.