Yes, you should always wash and thoroughly scrub a potato before microwaving it to remove dirt and potential bacteria, then pat it dry, and pierce it multiple times with a fork to let steam escape and prevent it from bursting, according to BBC Good Food, Potato Goodness, and Start Cooking. For better texture, you can rub it with oil and salt for a crispier skin, as shown in The Kitchn and this Facebook post.
STEP-BY-STEP INSTRUCTIONS Before your potato is ready for the microwave, it'll need a little prep. First, wash it thoroughly, especially if you like to eat the skin (and why wouldn't you?). Give the potato a thorough scrub under cool running water, using a vegetable brush or your fingers, to get rid of any dirt.
Yes, you can absolutely microwave raw potatoes, and it's a very quick way to cook them for a baked potato or as a base for other dishes, but you must pierce the skin first to let steam escape and prevent explosions, cooking in stages (e.g., 5-6 minutes per side) and checking for doneness. This method works for various potato types and can be used for a quick meal or to speed up prep for recipes like skillet potatoes.
Top 3 Mistakes That Wreck Your Potato
Skipping the poke holes: Steam builds, pressure blows the skin open. Always poke deeper than 1/4 inch. Overcooking: 10 minutes max for two potatoes. Go longer, and it dries out like cardboard.
Puncture about four holes in the potato, with the tip of a sharp knife or a fork. This is important, as it allows the steam to escape. Otherwise the potato may explode when you cook it. (Seriously!
According to USDA data, microwaving potatoes is the best way to retain its nutritional value, boiling potatoes causes the most nutrient loss, and frying adds fat and extra calories. None of the cooking methods destroy fiber. Still, potatoes are rich in key nutrients regardless of how they are cooked.
Wrapping your potato in a wet paper towel before baking it in the microwave helps steam the potato, and aids in even heating so it won't dry out while cooking.
Things you shouldn't put in a microwave oven
Baking is one of the best ways to cook potatoes, while preserving its natural nutrients. Since there's no added water or oil involved, vitamins and minerals remain mostly intact—especially if you leave the skin on.
Most home processing methods like boiling, cooking, and frying potatoes have been shown to have minimal effects on solanine levels. For example, boiling potatoes reduces the α-chaconine and α-solanine levels by only 3.5% and 1.2% respectively, but microwaving potatoes reduces the alkaloid content by 15%.
Yes, you can absolutely microwave raw potatoes, and it's a very quick way to cook them for a baked potato or as a base for other dishes, but you must pierce the skin first to let steam escape and prevent explosions, cooking in stages (e.g., 5-6 minutes per side) and checking for doneness. This method works for various potato types and can be used for a quick meal or to speed up prep for recipes like skillet potatoes.
Myth #2: Microwaves Destroy Your Food's Nutrients
Put plainly, cooking in a microwave doesn't affect your meal's nutrition. Just like with traditional cooking methods, the changes that occur in microwaved food are due to the release of thermal energy — what we call heat.
“Since potatoes grow in dirt, it's important to wash them thoroughly before cooking, which helps prevent food-borne illness,” says RJ Harvey, RDN, CEC, culinary director at Potatoes USA, the national marketing and promotion board representing U.S. growers and importers.
Plastic Bags and Plastic Containers
It's safe to say you'll want to keep all grocery store bags out of the microwave. When heated, plastic releases Bisphenol A, or BPA, an organic compound used to make plastic clear, and phthalates, which allows it to be supple.
The U.S. Food and Drug Administration (FDA), which regulates radiation-emitting products such as microwave ovens, advises against standing directly in front of or up against the oven while it is operating. This will avoid harm from any possible leaks.
Aluminum foil can lead to sparking inside a microwave when used incorrectly. These sparks may ignite materials around the tinfoil, which could result in a fire. Always follow instructions in your owner's manual and use extreme caution.
The FDA says those chemicals aren't dangerous. But your safest bet is to check labels carefully and use only the plastic wrap and covers that are specifically approved for microwaves. Want an easier solution? Cover your food with a ceramic plate or with a piece of biodegradable wax paper or paper towel.
Did you know that when you bake potatoes you shouldn't wrap them in foil? Why you ask. Because you want the moisture in the potato to escape while baking which will give the potato that characteristic fluffiness that makes it accept butter and other toppings well. Foil prevents that.
Unlike ovens, microwaves cook food unevenly. The electromagnetic waves zap food in a random way, meaning that one spot on a potato can heat up very rapidly while another spot barely heats up at all. Thus, a microwaved potato may have spots that are both over- and under-cooked.
Foods like pizza, fried items, bread, and steak often lose their crispness or become rubbery when microwaved, which can ruin their flavor. Eggs, spicy peppers, and even plastics can be hazardous in the microwave, causing explosions, fumes, or chemical leaching.
Instead of high fat or sodium additions, try small amounts of high flavor cheese such as shredded aged cheddar or blue cheese instead of a cheese sauce. Try low fat or no fat yogurt rather than regular sour cream. Try whipped butter or a spray or fat free spread, or drizzle on some olive oil.