A delicious spud can be an awesome last-minute fix if you’re busy – you can achieve great results in the microwave to speed up the process! Be adventurous and try some coloured varieties to give colour on your plate. Find out more about the different types and varieties of potato here.
Mashed Potatoes
The mashed potato can make a great accompanying side to a variety of dishes, you can whip up this creamy dish in no time at all! Firstly, pick a good variety for the process – Desiree or Maris Piper tend to go down well being the smoothest. Simply take a handful of spuds (four should do the trick depending on how many people you cooking for), place in a microwavable dish, cover and microwave for around 10 minutes on full power. Refrain from scoring or piercing them before – this helps the potatoes steam from the fluids inside which will give you that soft mash texture.
Once they are ready, place the spuds in a bowl before adding a knob of butter or tablespoon of cream (make sure these are at room temperature for maximum smooth consistency) and mix together with a fork or masher.
Find out how to mash potatoes in traditional fashion here.
Jacket Potatoes
Baked potatoes or jackets are a great snack in itself with the addition of a scrumptious topping. Jackets are usually started off in the microwave and transferred to the oven, but you can execute the whole thing in the microwave alone. It’s simply a case of scrubbing your spuds, pricking the skin several times all over and placing it into the microwave for around 4-5 minutes per potato. Prodding the skin prior will allow the skin to crisp and the inside to soften. After this, turn it over and cook for a further 4-5 minutes.
You can cook more than one at a time too – you’ll just need to up the cooking duration by 4-5 minutes for every addition. Once finished extract, slice down the middle and sprinkle on your topping – it’s that simple.
Check out some terrific jacket potato recipes here.
Roasted Potatoes
The cornerstone to any Sunday roast is the roasted spud, there are so many elements to consider and get right in a full-on roast so the addition of a microwave can help ease the pressure. Prep your potatoes with the usual wash before chopping them up into cubes or small thumb-size chunks – four potatoes would be a good amount. Splash a good two tablespoons worth of vegetable, sunflower, rapeseed or olive oil over the spuds, add in your preferred seasoning as well as salt and pepper on top. Before placing in the microwave for 10 minutes, cover with cling film leaving a little breathing space – this allows the insides to steam and soften whilst the heated olive oil will crisp up the exterior of the potatoes nicely.
Remove and you’ve got yourself an awesome dish of golden brown roasted potatoes!
Feast your eyes on the classic roast potato method here.
