# What you'll need:
→ Potatoes
01 - 2 medium russet potatoes (approximately 14 oz), scrubbed
→ Coating
02 - 1 tablespoon olive oil
03 - 1 teaspoon cornstarch
04 - ½ teaspoon garlic powder
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper
→ Garnish (optional)
08 - 1 tablespoon chopped fresh parsley
09 - Flaky sea salt, to taste
# Method:
01 - Slice the potatoes into ¼-inch thick rounds or wedges.
02 - Place the potato slices in a microwave-safe bowl. Add 2 tablespoons of water, cover loosely with a plate or microwave-safe lid, and microwave on high for 5 minutes until tender but not fully cooked.
03 - Drain any residual water. Add olive oil, cornstarch, garlic powder, smoked paprika, salt, and black pepper to the potatoes and toss thoroughly to coat.
04 - Spread the coated potato pieces in a single layer on a large microwave-safe plate lined with parchment paper.
05 - Microwave uncovered on high for 4 to 5 minutes. Flip each piece, then microwave for an additional 2 to 3 minutes until golden and crispy. Monitor closely to prevent burning as microwave power varies.
06 - Transfer potatoes to a serving plate. Optionally, sprinkle with fresh parsley and flaky sea salt. Serve immediately.
