You Should Microwave More Potatoes

I’ve heard the air fryer referred to as the potato's “best friend.” The tabletop convection oven certainly does a bang-up job when it comes to rapid crisping, but it requires chopping the spuds into small, manageable pieces. If you’re seeking tender hunks of evenly cooked potatoes to be used in stir-fries, warm salads, or even stuffed naan, the humble microwave is the best appliance for the job.

Here are five potato recipes that utilize the microwave to excellent results.

Potato-Stuffed Naan

This fluffy, crispy, chewy potato-stuffed naan is inspired from one taught to us at Pappa Gee Happy Bhai Food Corner, in Lahore, Pakistan. It was packed with fragrant chili-and-herb-spiked potatoes, chewy, dimpled and spottily browned—a result that required a massive gas-fired tandoor oven that emitted intense waves of heat. Could we get anywhere near that tender-crisp perfection in our home kitchens?

Our kitchen team found a way, no oven required. A screaming hot cast iron skillet crisps up the exterior, and yogurt tenderizes the crumb, cutting proofing time down to a fraction. For speed an ease, we cook the potato filling in the microwave, with loads of spices, then stir in fresh cabbage, mint, cilantro and chilies at the end to preserve some of their freshness and flavor.

Spicy Potatoes with Peanuts and Scallions

A head start in the microwave is key to achieving fluffy interiors and perfectly crisped edges. First, rinse the cut potatoes to get rid of external starch, then toss with salt, cover and microwave. The water droplets create steam while the salt penetrates and seasons. The process is cleaner and quicker than stovetop steaming or boiling. After a final drain, they're ready to toss into a stir-fry.

Cantonese-Style Black Pepper Beef and Potatoes

Creamy potatoes and tender, juicy stir-fried beef are the heart of this classic Cantonese dish. Again, the potatoes are first steamed in the microwave, which saves time (and another pot). Fresh, coarse-ground black pepper adds substance and grit to the finished dish.

Goan-Style Chili-Fry with Beef, Tomatoes and Potatoes

“Chili-fry“ is a one-skillet Goan cooking style with global influence: Indian spices, Chinese-style wok stir-frying, and Portuguese beef and vinegar mix. We—you guessed it—par-cook the potatoes in the microwave to quickly steam them to perfection. By searing the beef separately, the meat stays tender and not overcooked. Once the potatoes and beef meet the tomatoes, onions, and ginger, the result is a warming, spiced, riot of color and flavor.

Coconut-Lime Sweet Potatoes

Sweet potatoes benefit from a little microwave action, too. Once softened, they’re tossed with a bright combination of lime, red onion, chilies and cilantro—plus coconut for richness—which provides a freshening lift to the earthy, sweet root vegetable. Be sure to toss the sweet potatoes with the dressing while warm so that they absorb all the flavors. If you like, garnish with crushed corn nuts, a nod to the toasted, salted Andean corn kernels known as canchitas that often are sprinkled over ceviche.

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Claire Lower

Claire Lower is the Digital Editor for Christopher Kimball’s Milk Street, with over a decade of experience as a food writer and recipe developer. Claire began writing about food (and drinks) during the blogging boom in the late 2000s, eventually leaving her job as a lab technician to pursue writing full-time. After freelancing for publications such as Serious Eats, Yahoo Food, xoJane and Cherry Bombe Magazine, she eventually landed at Lifehacker, where she served as the Senior Food Editor for nearly eight years. Claire lives in Portland, Oregon with a very friendly dog and very mean cat. When not in the kitchen (or at her laptop), you can find her deadlifting at the gym, fly fishing or trying to master figure drawing at her local art studio.