Traditional recipes

Best Microwaved Potato Recipes

Best Microwaved Potato Recipes

Microwaved Potato Shopping Tips

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Microwaved Potato Cooking Tips

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.


Top 30 Potato Recipes

Potatoes are, indisputably, one of the noblest foods. Healthy, inexpensive, and filled with nutrients, potatoes are a key ingredient in all cuisines and can take many forms and seasonings. Mashed, baked, scalloped, or boiled, potatoes pair well with sauces, are great side dishes for animal meats and stand alone as filling vegetarian dishes.

With over 4.000 varieties of potato, the possibilities are endless. Read what we consider to be the best potato recipes, covering a variety of flavors, textures, and methods of cooking.


Why You Should be Cooking Potatoes in the Microwave

The big question around microwave cooking is usually a question of whether or not it’s safe and good for you. In general, longer cooking methods also mean higher chances of nutrient loss when cooking produce. Because microwaving can sometimes significantly lower the cooking time (five minutes instead of the 15 it would take to boil for veggies like Creamer potatoes) it can help to preserve nutrients as well as flavor!

Compared to a cooking method like boiling potatoes, using less water will help prevent nutrient and often color loss. Ever boil veggies like broccoli and wonder why it ends up coming out all soggy, dull looking, and bland? All the delicious vitamins and flavors end up in the swampy-looking water in your pot. Microwaving steams the veggies from the inside-out, helping them retain their vibrant colors.


How to experiment with different cheese when making your Scalloped Potato Recipe.

You can also experiment with using different cheeses for your scalloped potatoes recipe. You will want to use cheeses with are more sharp and pungent. For your sauce, you want to choose cheeses with will melt nicely such as

Finally, you’ll cover the scalloped potatoes with foil and bake at 400 degrees for 30 minutes. Then uncover and bake an additional 30 minutes. To get the nice browned cheese and crispy edges, I like to broil my scalloped potatoes at the very end for additional 2-4 minutes.


Hasselback Potatoes

Hasselbackspotatis, aka Hasselback potatoes, are a Swedish invention that transforms a humble baked potato into an ingenious work of art. Each potato is partially sliced into a row of thin slivers that then get brushed with oil or butter and baked to roasty-toasty crispy-crunchy perfection. For lovers of baked potatoes and potato chips, the Hasselback potato is going to be a taste of spud heaven.

Here are our key tips for making the most beautiful and most delicious Hasselback potatoes:

Use a sharp knife to make very thin cuts. To make a beautifully crispy Hasselback, make your cuts as close to each other as possible&mdashideally 1/8" apart. The tighter your cuts, the more fanning action will happen as the potato bakes.

Use a pair of chopsticks as safety guards. Situate your potato between a pair of chopsticks so that the chopsticks will prevent your knife from slicing all the way through the potato. You want to make sure there's 1/2" of intact potato on the bottom for structural integrity. If you accidentally slice all the way through, don't worry! Skewer together the pieces with a toothpick and bake as if nothing went wrong&mdashjust make sure to take out the toothpick before serving!

Keep the skin on. Or don't. The skin will help you keep the potato more intact as a whole, and it will also crisp up in the oven, especially if you keep basting the potato with your delicious garlic oil mixture as it bakes. Plus, fiber!

Baking time may vary. Depending on the size of your potatoes, they may need 10 minutes more or less than the suggested cooking times below. Keep roasting until the fanned out tips of the potatoes are nicely golden and crispy, and the potato as a whole is fork-tender with no resistance.

You do you. I love cream cheese, I love everything bagel seasoning on everything, and I love crunchy raw onions as well as hot sauce. So I decided to put it all on top of my baked potato: a creamy cream cheese sauce balanced out by Sriracha, sprinkled with all of the above. Whatever you fancy will do for a delicious topping: any cheese with crushed bacon bits, sour cream, chili flakes, or even a drizzle of salad dressing!

If you've made this recipe, be sure to drop us a line down below and let us know how you liked it!


15-Minute Microwave Mashed Potatoes

Mashed potatoes are only for special occasions like Thanksgiving and Christmas, right? Welp, we give you permission to enjoy these 15-minute microwave mashed potatoes any old time you feel like it, because, well, you don&rsquot even have to boil water to make them.

6 large russet potatoes, peeled

½ cup half-and-half or whole milk

4 tablespoons unsalted butter, cut into 1-inch pieces

Kosher salt and freshly ground black pepper

Chopped fresh chives, for serving

1. Arrange the potatoes in a single layer in a medium-size microwave-safe container. Microwave on high until the potatoes are easily pierced with a fork, 7 to 9 minutes.

2. Immediately mash the hot potatoes with a potato masher over the microwave-safe dish.

3. Pour the half-and-half over the potatoes and dollop butter on the surface. Return the potatoes to the microwave and heat for 1 minute. Stir well to combine. Return to the microwave and heat for 1 minute more. Season well with salt and pepper.

4. If making ahead, cover tightly with plastic wrap and store in the refrigerator for up to one day. Right before serving, microwave on high until warmed through. Garnish with chives.


How To Boil Potatoes in A Microwave recipe - How to make How To Boil Potatoes in A Microwave

Preparation Time: 1 mins    Cooking Time: 7 mins    Total Time: 8 mins     2 Makes 2 potatoes
Show me for potatoes

    Method
  1. Place 2 whole large potatoes, with the skin, on the microwave turntable.
  2. Place a glass of water in the centre to prevent them from getting wrinkled. Microwave on high for 7 minutes or till cooked. Remove and peel.
  3. When cut into cubes it will yield 1½ cups.
  4. When mashed it will yield 1¼ cups.
  1. Boil potatoes in microwave are made of 2 large potatoes.
  1. If you like boil potatoes in microwave, then also try other microwave recipes like
      | microwave bread upma | bread upma for breakfast | bread upma Indian snack | with 18 amazing images. | Indian style eggless chocolate brownie | easy chocolate brownie | 5 minute brownie | brownie with cocoa powder | with 27 amazing images. | microwave gajar ka halwa | how to make carrot halwa in a microwave | gajar ka halwa microwave recipe | with 13 amazing images.

Minty Baked Potatoes Potatoes in Green Masala Pumpkin and Potatoes- Rajasthani Style Spicy Stuffed Potatoes ( Microwave Recipes)

Nutrient values (Abbrv) per potatoe
Energy 92 cal
Protein 1.5 g
Carbohydrates 21.5 g
Fiber 1.6 g
Fat 0.1 g
Cholesterol 0 mg
Sodium 10.4 mg

Are you familiar with new potatoes yet? If not, it's time to pick up a bag: These young members of the potato family are among the most adaptable. Unlike fully grown potatoes, they're freshly dug and brought to market without having been stored for weeks. That means they have a moist texture and a sweeter taste, since the sugar in them has not yet converted to starch. Aside from flavor, they have thin, delicate skins and a crisp, waxy texture.

You'll see new potatoes in a beautiful array of colors, ranging from gold to red to purple. Whichever you choose, look for one that are firm, smooth, and free of cracks or soft brown spots. If you can, it's also a good idea to select potatoes of similar size so they cook evenly. When you get them home, don't refrigerate them. New or not, potatoes should never go in the refrigerator instead, store them in a cool, dark place, and be sure to cook your new potatoes within a week or so of bringing them home. They don't have the same extended storage powers as regular potatoes.

When it comes time to use them, you can leave the skins on new potatoes. Just rinse them under cool water, scrub with a vegetable brush, and cut away any greenish parts (caused by overexposure to light) or any eyes. As for how to use these wonderful root vegetables? The sky's the limit. Although they really shine in salads (potato or otherwise) because they hold their shape well and are delicious no matter the temperature you serve them, they're also excellent roasted, mashed, or boiled.

Here, you'll find our 16 favorite ways to cook with new potatoes. Add these recipes to your repertoire and we promise you won't be disappointed.


Best Baked Potatoes

  • Salt
  • Pepper
  • 1/2 cup water
  • 4 (7- to 9-ounce) russet potatoes, unpeeled, each lightly pricked with fork in 6 places
  • 1 tablespoon vegetable oil

Adjust the oven rack to the middle position and heat the oven to 450 degrees. Dissolve 2 tablespoons salt in 1/2 cup water in a large bowl. Place potatoes in the bowl and toss so the exteriors of the potatoes are evenly moistened. Transfer potatoes to a wire rack set in a rimmed baking sheet and bake until the center of the largest potato registers 205 degrees, 45 minutes to 1 hour.

Remove potatoes from the oven and brush the tops and sides with oil. Return potatoes to the oven and continue to bake for 10 minutes.

Remove potatoes from the oven and, using paring knife, make 2 slits, forming an X, in each potato. Using a clean dish towel, hold the ends and squeeze slightly to push flesh up and out. Season with salt and pepper to taste. Serve immediately with the toppings of your choice.

Recipe Note: Open up the potatoes immediately after removal from the oven in Step 3 so steam can escape.


Best Microwaved Potato Recipes - Recipes

  • 4 medium Russet, white or red potatoes
  • 1/2 cup Milk
  • 1 pinch of salt and black pepper
  • 1/2 cup Shredded Swiss cheese

Cut potatoes into 1/8-inch-thick slices.

Pour enough milk into a microwave-safe dish to just cover the bottom. Lay some potato slices on the bottom of the dish in a single layer. Season with salt and pepper and sprinkle with cheese. Repeat layering of ingredients until all potatoes are used. Pour remaining milk over potatoes before adding the last of the cheese.

Cover tightly with lid or plastic wrap. Microwave on high for 10 minutes (cooking time may vary depending on your microwave) or until potatoes are done. Use oven mitts or tongs to remove from microwave. Remove plastic wrap carefully to prevent burns from steam.

Irresistible Potato Creations

This wonderful new collection of Colorado potato recipes features over 175 recipes submitted by Colorado potato lovers from all over the country. Enjoy trying new potato breakfasts, appetizers, salads, soups, entrees, sides and even, dare we say it. desserts!