Cooking Basics: how to microwave a potato
Poke it, microwave 5 minutes per side, check the centre. The microwaved potato method that actually works and takes 10 minutes.
Microwaving a potato gets a bad reputation because most people do it wrong. Either they skip the poking step and end up with an explosion, or they overcook it until it's rubbery, or they undercook it and give up halfway through. Done right, a microwaved potato takes 10 minutes and comes out with a properly fluffy centre and intact skin. It's not a compromise. It's just faster than the oven.
One rule before anything else: poke the potato. All over, multiple times, with a fork. The skin traps steam as the potato heats up and if there's nowhere for it to escape, the potato bursts. It makes a mess and it's loud. Poke it.
What you need (serves 1)
- 1 medium potato (about 200g), washed
- Fork, for poking
- Microwave-safe plate
How to do it
Wash the potato properly. Potatoes come out of the ground and the skin has a lot of dirt in the crevices. Scrub it under running water.
Poke the potato all over with a fork, about 8 to 10 times on each side.
Place it on a microwave-safe plate and microwave on full power for 5 minutes. Carefully flip it over (it will be hot) and microwave for another 5 minutes.
Take it out and press the centre gently with a folded cloth. It should give easily. If it still feels firm, put it back for another 1 to 2 minutes, then check again.
Once done, cut it in half, add whatever you're putting on it, and eat immediately.
Good to know
On the poking: This is not optional. The skin seals the potato and the steam needs somewhere to go. More holes is better than fewer. Use a fork and go around the whole potato.
On potato size: Smaller potatoes finish faster and more evenly. A large potato can have a cooked outside and a raw centre at the 10-minute mark. If you're working with something big (over 250g), add 2 to 3 minutes and check before adding more.
On knowing when it's done: Press the centre with a cloth or the back of a spoon. It should feel soft and give without resistance. Cutting it in half and pressing the cut surface is the most reliable check.
On what to put on it: Butter and salt is the obvious answer. Sour cream and chives if you have them. Olive oil and whatever dry spice is nearby also works. The potato itself is neutral enough to go with almost anything.