# Components:
→ 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
# Directions:
01 - Slice the potatoes into ¼-inch-thick rounds or wedges.
02 - Place potato pieces in a microwave-safe bowl with 2 tablespoons of water, cover loosely, and microwave on high for 5 minutes until just tender.
03 - Drain any excess water, then add olive oil, cornstarch, garlic powder, smoked paprika, salt, and black pepper. Toss well to coat evenly.
04 - Lay the coated potato pieces in a single layer on a parchment-lined microwave-safe plate.
05 - Microwave uncovered on high for 4–5 minutes, flip each piece, then microwave for an additional 2–3 minutes until golden and crispy. Monitor carefully to avoid burning.
06 - Transfer to a serving plate, sprinkle with fresh parsley and flaky sea salt if desired, and serve immediately.
