- 5 mins
- 15 mins
Ingredients
- 1 to 4 russet potatoes
- Olive oil
- Salt
- Pepper
Preparation
Step 1
Scrub the potatoes clean: Scrub the potatoes thoroughly under running water and pat them dry. You don't have to remove the eyes, but trim away any blemishes with a paring knife. Pat dry.
Pierce with a fork: Prick the potatoes four or five times on each side with a fork. This allows steam to escape from the baking potato.
Rub with olive oil, salt, and pepper: Rub the potatoes all over with a little olive oil. Generously sprinkle the potatoes with salt and pepper.
Microwave for 5 minutes: Place the potatoes in a microwave-safe dish and microwave at full power for 5 minutes.
Flip the potatoes: Use a fork or tongs to flip the potatoes — they will be hot. If you remove the dish from the microwave, use oven mitts, as the dish will be hot.
Continue microwaving the potatoes: If cooking one potato, microwave for an additional 3 minutes. If cooking two or more potatoes, microwave an additional 5 minutes.
Check the potatoes: When done, the potatoes should be easily pierced with a fork or paring knife all the way to the center. Continue to microwave in 1-minute bursts as needed until the potatoes are cooked through. Use oven mitts to remove the dish from the microwave.
OPTIONAL — Crisp the potatoes in the oven: If you'd like crispier skin, heat the oven to 425°F while the potatoes are microwaving, then transfer them to the oven to roast. Check every few minutes and remove once the skin is dry and crisped.
Serve the potatoes: Let the potatoes cool briefly, then serve. Potatoes can also be cooled completely and refrigerated for up to 4 days; reheat in the microwave or in the oven.
Recipe Notes:
Microwaving red and yellow potatoes: Since these potatoes are smaller and cook faster, reduce the microwaving time to 3 to 4 minutes per side, with additional 1-minute bursts as needed.