Microwave Roasted Potatoes Recipe

10 Minute Potatoes Recipe

 

Microwave Roasted Potatoes Recipe is perfect for the busy cooks who enjoys a good meal, as these roasted potatoes take only 10 minutes.  Start learning to use your microwave oven and save time in the kitchen with these delicious and easy-to-make microwave roasted potatoes!

Slicing potatoes more thinly has the effect of microwave drying the slices similar to the way an oven would dry them.  Added fat (olive oil) gets extremely hot (400+ degrees) and “browns” the potatoes.

Recipe and photo courtesy of the Potatoes Goodness Unearthed.

 

Microwave Roasted Potatoes

Microwave Roasted Potatoes Recipe - 10 Minute Potatoes:
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course: Side Dish
Cuisine: American
Keyword: 10 Minute Potatoes Recipe, Microwave Roasted Potatoes Recipe
Servings: 4 to 6 servings
Ingredients
  • 4 medium Russet or Yukon Gold potatoes, or 6 to 8 red potatoes*
  • Seasoning or your choice (i.e., salt, pepper, parsley, rosemary, thyme, or any other seasonings)
  • Olive oil
Instructions
  1. Scrub and rinse the potatoes thoroughly.  Cut potatoes into uniform-size cubes.  Place into microwave-safe dish.

  2. Drizzle a small amount of olive oil over potatoes.  Sprinkle with seasonings of your choice.  Toss to evenly disperse oil and seasonings.

  3. Tightly cover dish with a lid or plastic wrap, and place in microwave.  The hot oil browns the potatoes, while the plastic wrap creates steam to cook the insides to tender perfection.

  4. Microwave on HIGH for 10 minutes or until potatoes are done.  Carefully remove from microwave and serve.

  5. Makes 4 to 6 servings.

Recipe Notes

*  When shopping for potatoes, look for potatoes that are firm and smooth.  Avoid potatoes with wrinkled or wilted skins, soft dark areas, cut surfaces, and those that are green in appearance.

 

Categories:

Potatoes    Side Dishes   

Comments and Reviews

3 Responses to “Microwave Roasted Potatoes Recipe”

  1. Sarah

    While good, they do NOT brown up and get crispy. I have resigned myself to not having roasted potatoes until my oven is in service again. Tried this recipe last night, sliced the potatoes thin, tossed with olive oil, s&p, and my spices, wrapped as tightly as humanly possible with saran wrap (the lid to that bowl has been lost over the years and moves) and nuked them for 10 min as specified. The potatoes were flavorful and soft, but NOT roasted or dried out. Perhaps letting some of the steam out would work better, not sure and don’t have time to mess around with it. All in all, good, just not what the chef was saying it would be.

    Reply
  2. Shayna

    Sarah-did you poke the potatoes with a fork? Try poking with a fork a few times for the water to escape. Also I used a microwave lid so some of the steam would escape to dry out a bit.

    Reply
  3. Ryan

    Cooked exactly per the recipe but 10 minutes was too long. Potatoes were shriveled and hard. Tried again for 8 minutes and outside wasn’t as hard, inside was dried out. Both times potatoes shrink a lot. So, 3rd time, cuz recipe has potential. I halved the potatoes, forked and cooked at half power, 50%, for 4 minutes. Removed and stirred, put back in on High for 2 minutes. Not perfect but delicious quick fix side dish. Really close to baked roasted potatoes. Yes, they do crisp!

    Reply

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