# Components:
→ Potatoes
01 - 2 medium russet potatoes (approximately 14 ounces), 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
# Directions:
01 - Slice potatoes into ¼-inch thick rounds or wedges.
02 - Place sliced potatoes in a microwave-safe bowl with 2 tablespoons water, cover loosely, and microwave on high for 5 minutes until just tender.
03 - Drain excess water, then add olive oil, cornstarch, garlic powder, smoked paprika, salt, and black pepper to potatoes. Toss to ensure an even coating.
04 - Spread coated potatoes 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 an additional 2 to 3 minutes until golden and crispy, monitoring carefully to avoid burning.
06 - Transfer to serving plate, garnish with chopped parsley and flaky sea salt if desired, and serve immediately.
