I love discovering helpful tricks in the kitchen. I don’t mean like putting a rubber band around the spray nozzle and soaking the next user, I mean tricks that help me get a delicious homemade meal on the table in record time! When potatoes are on the supper menu, it can be tricky to get them cooked if you are pressed for time.
My husband and I love oven-roasted potatoes, but they can take 25-30 minutes to get done. I recently discovered a super-fast way to make them. We all know the microwave cooks things faster, but I don’t always love the texture of foods cooked that way. The technique I’m going to share starts off with the microwave, but ends in the oven.
Here’s how to make these crispy, golden potatoes in record time ~
- Preheat the oven to 425 degrees. Prep a baking sheet with cooking spray.
- Cut your potatoes to whatever shape you’re wanting – diced, wedges or into fries.
- Place the potatoes into a dish that allows you to steam. I have a pot from Pampered Chef that works perfectly. Don’t over-crowd the potatoes. Using a dish big enough to let them cook. The more potatoes, obviously the longer they’ll take to cook.
- I don’t add any liquid at all!
- I place my 1 quart size container in the microwave and cook on high for 5 minutes. Potatoes should be soft, but not mushy.
- Put potatoes on the baking sheet, Season potatoes as desired. Place in oven and roast for about 10 minutes, or until golden and tender. Or you can cook them on the stovetop in a skillet coated with cooking spray and/or a little olive oil.
Crispy, delicious potatoes can be on the table much faster with this 2-step method of microwaving and browning. I hope this trick is as helpful to you as it has been for me!
If you need mashed potatoes done easily here’s my best tip for those!