It is surprising that more food sites do not mention the time and money saving tip of using Chef Mike — the microwave — to cook potatoes.
I’ve been doing this for several years. Perhaps you have, too.
Here are five takes on potatoes à la Chef Mike.
Please note that these are instructions for medium-sized potatoes. Larger potatoes will require longer cooking time, but experiment by extending cooking time by one-minute intervals until you have found the perfect length of time.
Parboiling for roasting
Wash the potato(es), then dry with kitchen (paper) towel.
Using a knife, make a shallow slit in the potato so that it does not explode in the microwave.
Cook for 4 minutes.
Remove from microwave and let cool thoroughly before roasting, so that all the steam can evaporate.
Baked potatoes
Wash the potato(es), then dry with kitchen (paper) towel.
Using a knife, make a shallow ‘X’ in the potato so that it does not explode in the microwave. Place the potato ‘X’ side up in the microwave and cook for 5 to 6 minutes.
Alternatively, cook for 4 minutes and finish in the oven at 170°C (or 325°F) for 15 minutes.
The only downside with cooking the potato completely in the microwave is that the bottom can get a bit hard, which is unappetising.
Mashed potatoes
Follow the first two paragraphs of instructions for baked potatoes above, cooking for 6 minutes.
Let the potato(es) cool enough so you can peel it then break or cut it up in a wide-bottomed bowl. Add salt, pepper and enough butter (and/or milk) to mash with a fork. A fork works really well as a potato masher. It gets rid of all the lumps quickly.
Warm the potato up in the microwave for one or two minutes. Stir the mash again and serve.
Twice-baked potatoes
Clean and dry the potat(oes) as stated above.
Carefully cut a flap around the top of the spud but leave the flap on for cooking.
Microwave for 6 minutes.
Remove and let cool. Remove the flap and discard.
Carefully scoop out most of the potato, but leave enough in the bottom and around the edges to stabilise it.
Mash the scooped out portion in a bowl using butter or — my favourite for this recipe — mayonnaise. Season well and add herbs or Old Bay to the mix. Mash away any lumps. Some people like to add grated cheese and cooked bacon lardons.
Spoon the mash back into the potato and bake at 170°C (or 325°F) for 15 minutes. Serve immediately.
Sliced potatoes
The French cooking site I visit, which is part of JournalDesFemmes.com, has a recipe for sliced potatoes. My translation follows.
Wash and peel the potato(es). Finely slice it.
Arrange in a shallow dish, drizzle a little oil over the potatoes, season with salt and pepper then cover with cling film (plastic wrap). Make a few holes in the cling film. Alternatively, one can use a microwave cooking bag.
Microwave for 4 to 5 minutes. Remove and test with a fork or knife. If the potato slices yield easily, they are done.
If not, microwave for another minute and check again. It is better to microwave by the minute and recheck rather than wrongly overestimate cooking time.
You can top the potatoes with chopped parsley or chives and, if you like, a warm cream or cheese sauce before serving.
8 comments
March 4, 2016 at 5:34 pm
Flyinthesky
The greatest problem I have with Mike is the maximum power option isn’t always the best any trying to convince Mrs Fly can be an uphill task. Speed or perceived speed is the guiding force.
There are a lot of instances where I use the lower settings to achieve the best results. As a for instance I would always reheat any sauce, baked beans or soups on a defrost or midway setting. I often find that Mike can make the edges of a food seem roaring hot even to the point of burning. On removal you find it near cold but you may have irretrievably ruined the taste.
If on the rare occasion I decide on a pie, I like them but they don’t like me, I get consistently better results waiting for the extra few minutes to pass by completing the process on defrost, I don’t get dry bottoms and hotspots and cold spots.
Two steak pies from frozen on defrost 12 mins ish Similar on part defrost and part full power cook 11 mins but an inconsistent result. Dry bits. cold bits and burnt bits.
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March 5, 2016 at 11:43 am
churchmouse
I don’t know about pie or defrost, which are a bit OT here.
I’m merely sharing potato recipes that work. If I can cut down on time and electricity usage (for others, this will be gas), I will.
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March 5, 2016 at 6:32 pm
Flyinthesky
Sorry CM, the relevance was reducing the cook power may alleviate the dry bottom syndrome. Almost everyone uses full power it may not always be appropriate. Even with potatoes.
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March 5, 2016 at 11:01 pm
churchmouse
Thanks, Fly!
We have a 1980s model. (Who knows where the manuals are?) We have only one cooking power, AFAIK. I did mention that a hard skin on the bottom of a potato might be an issue, but it’s doable.
I would not have put these suggestions online if I had not a) tried them myself or b) trusted the source. The only one I have not tried is the one with sliced potatoes, but I have been reading that site for 15 years now and have used many of their recipes successfully.
You know, if I see a recipe, I try it as written then tweak, if necessary. There’s not a lot in it, really.
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March 4, 2016 at 5:43 pm
Flyinthesky
MMMMMMMM, hang the colon, steak pie, mushy peas, home made, and gravy.
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March 5, 2016 at 11:49 am
churchmouse
🙂
Sounds good. If it’s homemade, will it be a problem for the colon?
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March 5, 2016 at 6:47 pm
Flyinthesky
It isn’t home made it’s, avert your eyes, convenience. I should invest in a pie mould, you cannot always roll out gluten free pastry. I can tolerate a manufactured pie, though I don’t keep it long. Mrs Fly would be crippled by the same. A regular steak pie is c75p a gluten free one is 1-50. Finance is always an issue.
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March 5, 2016 at 11:03 pm
churchmouse
Hmm. I see what you mean by ‘colon’ now. My commiserations to Mrs Fly.
Unfortunately, I don’t have an answer, but it must be out there on the Internet.
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