Yes, I know, we’re going to die in atrocious suffering if we cook in the microwave. Personally, as I think we have to die of something, I use myself a lot for heating, not too much for cooking. I just take the precaution of not using plastic packaging and prefer good old glass dishes like Pyrex.
That being said, let’s talk about potatoes in the microwave.
Microwave cooking is similar to steam cooking, so it is preferred for “steamed, fried” potatoes, for whole or in a salad – for example, Annabelle, Amandine, Chérie, Gourmandine… If you want to make a puree, use “oven, mashed” potatoes that you will puree after cooking : Agata, Monalisa, Caesar, are delicious varieties of mashed potatoes but there are so many others…
- With a microwaveable bag. This pouch contains potatoes of the same size to ensure even cooking. It allows to reproduce steam cooking in a few minutes at maximum power. No need to peel before eating. Personally, it’s not my thing. I find it’s moderately ecological (hum hum), and as I told you earlier, I don’t really like plastic in the kitchen.
- dish : Whole, diced or quartered, place your potatoes in a suitable dish with a water base. Cover the dish with a special microwave-safe cling film. Cook at maximum power for 7 to 12 minutes (depending on the size of the potatoes and the quantity), checking if necessary with the tip of a knife. Leave to rest a little before removing the film: it’s hot!
: In a classic
In 7 to 15 minutes depending on the size of the potatoes, it’s ready! Also, to save several minutes on the cooking time of fried potatoes, you can pre-cook them in the microwave before frying them in the pan.
There is some left?
- Potatoes cooked in the microwave can be kept two to three days in an airtight box in the refrigerator to be eaten cold, in a salad, with a drizzle of olive oil, fresh herbs (parsley, chives…), onion, salmon, tomatoes…
- Baker style potato. To bake a beautiful “oven, mashed” potato like in a traditional oven, prick it all over its surface without peeling it, then place it in a suitable dish with a water base and covered with cling film. Cook at maximum power for 10 to 15 minutes depending on its size. Use the “crisp” function of the oven for 30 seconds to 1 minute for a roasting effect – don’t forget to remove the film beforehand! Serve with fresh herb cream and a salad.
- Easy mashed potatoes. You can make a tasty mashed potato without having to boil your potatoes “oven, mashed”. Adjust the cooking time according to the size and quantity of potatoes. Ideally, peel and dice them before placing them in a dish with a water base. Once cooked, grind them in a vegetable mill or mash them with a fork. Add some fresh cream, grated nutmeg and serve hot.
- Stuffed potatoes . Divide in a dish several good size potatoes cut in half. Add a little water and cover before cooking at maximum power for about 10 to 15 minutes. When the potatoes are cooked, partially hollow them out with a melon baller. Add grated cheese (cheddar, comté, emmenthal, bleu d’Auvergne …), pre-cooked bacon or diced vegetables (zucchini, carrot, bell pepper …) before continuing cooking 2 to 3 minutes. Tip : Just before adding the garnish, give a grilled look to your potatoes using a kitchen blowtorch, as for crème brûlée.
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all my recipes with potatoes .
According to a file from www.recette-pomme-de-terre.com