Microwave-Cooked Potatoes
Making potatoes has never been so easy and fast! Just wack them taters in the magic box (aka the microwave) and give them a whirl. They'll be ready in no time (just kidding, in about 10 minutes).
Prep Time 2 minutes mins
Cook Time 8 minutes mins
Total Time 10 minutes mins
Course Appetizer, Side Dish, Snack
Clean the skins of the potatoes with a kitchen sponge and water.
Poke a few holes in each potato with a fork (watch those fingers).
Arrange them on a microwave-safe plate and place them in the microwave.
If cooking one or multiple small potatoes, start microwaving at 3 minutes. Test with a fork for doneness. If uncooked, continue at 2-minute increments until cooked through. For one or multiple large potatoes, start microwaving for 6 minutes. If undone, continue for 4-6 minutes. If still undone, continue at 2-minute increments until done.
Serve in salads, deep/ shallow fry, or enjoy just as it is with some ketchup. Sprinkle salt and pepper if you like.
- You may use any variety of potatoes, including sweet potatoes. Plantains, carrots, eddoes, and yams cook well using this method.
- Potatoes of various sizes can be microwaved together, but, if after the first testing you see some are already done, carefully remove them and continue to microwave the other(s).
- You can cut large potatoes in halves to reduce the cooking time by a few minutes. But, place the insides facedown on the plate, or they will become dry (the steam will escape, reducing the water content, making them less “creamy“).
- If you microwave multiple batches of potatoes without giving your microwave a break, it will become overworked and hot. Do not operate the microwave non-stop for too long.
- Do not attempt to microwave too many large potatoes all at once. They will take much longer, and your microwave might not like that.
- To store, wrap the potatoes in aluminium foil or keep them in an airtight container in the fridge for up to four days.