Microwaving potatoes is a quick and easy cooking method on a busy night. If you’d like to use a conventional oven, an air fryer, or an instant pot, check out potato baking basics from the Idaho Potato Commission here.
- 1 potato russet The russet potato works best.
- ½ teaspoon oil
- pinch salt
- Wash hands before preparing food.
- Wash and dry potatoes.
- With a fork or sharp knife, pierce each potato 2 or 3 times.
- Rub each potato with a little oil (just enough to lightly coat) and salt generously.
- Place potatoes in a circle on a paper towel, leaving a 1-inch space between each potato.
- Cook on HIGH for 15 to 20 minutes or until tender when pierced with a fork, turning once during cooking and removing any that are done after 15 minutes.
- Let potatoes stand for 5 to 10 minutes before serving.
• Russets are the best because of their high starch content. This is how you get a nice fluffy interior.
• After you wash the potatoes, make sure the skin is really dry. This helps to get crispy skin.
• Pierce the potato several times on all sides with a fork.
• Never wrap your potatoes in foil to bake them! The typical Idaho russet is about 80% water and wrapping in foil traps the moisture which steams the potato. This often makes the interior next to the skin overcooked and brown while the outside wrinkles.
• The best way to know your potato is done is when the internal temperature reaches 210°.