Raise your hand if your potatoes are never crispy enough, and always take too long to cook.
I think we’ve all been there!
They sound easy to make, and everybody and their mother on the internet says, “These will be done in just 30 minutes!”
But every time you make them, you’re almost an hour in, hungry as a beast, and they are just coming out of the oven.
And even when they’re done, there’s still something wrong with them!
If you turn up the heat too much, your spuds brown before they’re cooked through completely. And if you roast them longer at a lower heat, they take forever to get to that crispy-edged-browned-sides stage. And by that time, the insides lose so much moisture that they become too dry.
Oh yeah, and all the other food that you prepared for your dinner is cold already.
It’s happened to me. So. Many. Times.
My husband AJ and I like to have potatoes for breakfast, as well. Just a few minutes after waking up, I’m usually famished enough to eat them totally raw, which means that waiting an hour for cooked ones isn’t usually an option.
Hungry and frustrated, we started experimenting.
After lots of trial and error, we finally discovered our favorite method. The trick to making amazing potatoes that don’t take forever to cook is using the least-sexy appliance in the kitchen:
The microwave!
I know. I’m posting a microwave recipe on this site. Stick with me here.
The microwave is amazing, because it cooks them all the way through without browning them at all. Then, you put them under the broiler for 10-15 minutes to take care of getting them roasted and crispy.
The length of time this takes will vary by oven – if your broiler is hotter, you’ll need to toss them more often and cook for less time. If your broiler is cooler, you’ll need to cook them longer. The power of your microwave comes into play as well, as wattages can vary.
The #1 important rule here is to check them frequently, and never leave the kitchen!
The result is a perfectly cooked, tender spud with crispy corners and browned sides – ready in just 35 minutes. And, like, that’s a real 35 minutes, not the shenanigans you’ll find elsewhere on the internet making false promises about all these things.
And what you’ll love even more is that these bad boys are tossed in a sweet and savory sauce made with maple syrup, mustard, and spices like cayenne pepper, paprika, and Italian herbs. I like to serve mine with a side of aioli made with homemade vegan mayo for a creamy dipping sauce.
So… potatoes + microwave + broiler = roasted bliss!
Quick and Crispy Roasted Potatoes
- Author: Raquel Smith
- Total Time: 35 minutes
- Yield: 3 large servings 1x
Description
Foodal has the best method to cook quick and crispy roasted potatoes. With our easy recipe, enjoy this favorite side dish any day.
Ingredients
Scale
- 2 1/2 pounds red potatoes
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon maple syrup
- 1/8–1/4 teaspoon cayenne pepper
- 1 teaspoon dried Italian herbs
- 1/8 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon coarse sea salt
Instructions
- Wash the potatoes and cut into 1-inch chunks with a sharp knife and cutting board. Place in a microwave-safe bowl. Microwave on high for 12-15 minutes, tossing every 5 minutes or so, until the chunks can be pierced easily with a fork, but not falling apart.
- While the potatoes are in the microwave, preheat your broiler. Place an oven rack on the second position below the broiler – not the top position.
- Whisk together all the remaining ingredients (from the olive oil to the sea salt) in a separate small bowl to make the sauce. Set aside.
- In a large bowl,combine the tender potatoes and the sauce, and toss to coat.
- Place the potatoes on a rimmed baking sheet lined with aluminum foil, parchment paper, or a Silpat pan liner. I think aluminum is best for browning. Broil until brown and crispy, tossing often. Keep your eye on them as they cook so they don’t burn! Serve warm.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Keywords: vegetarian, potato, mustard, maple syrup
The Microwave – Not Just for Heating Cold Leftovers
I have a newfound respect for this humble appliance, now that I know its amazing potential to cook the best spuds.
Aren’t they just beautiful? That plate in my photos is honestly what I had for dinner the night I made these. Nothing else, just these quick-roasted spuds served in their sweet-and-savory sauce of maple syrup and mustard.
With this recipe, I’m no longer hungry and frustrated. I’ve found happiness. I’ve found fulfillment.
And I welcome you to join me in this feeling, when you need to make your next side dish!
Looking for more taters? You can also try Foodal’s recipe for cast iron roasted new potatoes. Rather than microwave, you par-boil them before roasting in a cast iron skillet – another brilliant technique!
Or these potato recipes are also brilliant:
- Quick and Easy Smashed
- Roasted Rosemary Reds
- Kale Mashed
- Potato Tian
- Lemon Baby Potatoes
- Garlic Parsley Mashed Potatoes
- Roasted Butter Pecan Sweet Potatoes
Well, what do you think of this microwavable method? Do you have any failsafe techniques to cook your spuds? Comment below, and be sure to rate my recipe, while you’re at it!
Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on April 29, 2016. With additional writing and editing by Nikki Cervone. Last updated: February 2, 2022 at 13:37 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Raquel Smith
Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now merged into Foodal).
