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 making microwave crispy potatoes when I needed a lightning-fast side dish. This method unlocked the perfect balance of crunch and buttery softness, and it's now a staple whenever time is tight.
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
- Fresh parsley (optional): 1 tbsp, chopped
- Flaky sea salt (optional): to taste
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Instructions
- Slice potatoes:
- Slice the potatoes into ¼-inch (0.5 cm) thick rounds or wedges.
- Steam in microwave:
- 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.
- Microwave to 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.)
- Garnish and serve:
- Transfer to a serving plate. Sprinkle with fresh parsley and flaky sea salt if desired. Serve immediately.
Save Whenever my family requests a quick side, these crispy potatoes come to the rescue. They're always amazed that microwave magic can deliver such crunchy results.
Required Tools
Microwave, microwave-safe bowl, plate or microwave-safe lid, parchment paper, knife, and cutting board are all you need to succeed with this recipe.
Allergen Information
This dish contains no common allergens and suits gluten-free and vegetarian diets.
Nutritional Information
Each serving provides about 180 calories, 7 g fat, 28 g carbohydrates, and 3 g protein.
Save Enjoy these quick crispy potatoes hot and fresh with your favorite dips or as a speedy upgrade to any meal.
Recipe FAQ
- → How do I achieve crispy potatoes using a microwave?
Steam the potato slices lightly in the microwave to soften, then coat them with oil and starch before microwaving uncovered again to crisp the exterior.
- → What potato varieties work best for this method?
Russet potatoes are ideal for crispiness, but Yukon Gold can also be used for a creamier texture.
- → Can I add other seasonings for more flavor?
Yes, spices like smoked paprika, garlic powder, and a pinch of cayenne can enhance the taste without overpowering the natural potato flavor.
- → Is it necessary to use cornstarch in the coating?
Cornstarch helps absorb moisture and creates a crispier crust when microwaving.
- → Can I finish the potatoes to make them extra crispy?
For an even crispier finish, briefly broil the potatoes for 1–2 minutes after microwaving.
