by vegman » Thu Jul 20, 2023 7:34 pm
Debknott,
The outsides get slighly firmer than the insides, probably from drying out, and can get slightly brown (and burnt if overcooked).
If microwaving multiple potatoes or potato pieces, to get relatively even cooking, it's best to used comparably-sized potatoes or cut them into comparably sized pieces.
The smaller the pieces, the larger the surfaces that can get firmer/slightly crisp, which I like. I used to often cut them into small wedges, but then found that microwaving them whole or in large chunks saves time and is also good.
I microwave them just before the point of overdone/substantially brown/burnt, so they are not underdone.
I usually set my microwave oven to an amount of time I am pretty sure will not cause burning, then look at them and microwave additionally in increments until they are done the way I like. My microwave oven, like many, does not cook very evenly, so often some are ready before others; to avoid burning, I remove the done ones and cook the undone ones more.
I eat a lot of potatoes, and have thought about getting an air fryer, with which I have no experience, for cooking them.