I love how fast and fuss-free this recipe is. There’s no boiling, roasting, or waiting for the oven to preheat. The potatoes cook right in the microwave, and they still come out fluffy and delicious. The olive oil and garlic dressing adds just the right amount of flavor, and I can easily switch it up with different herbs or toppings. It’s one of those simple tricks that makes weeknight cooking feel effortless.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
small potatoes
olive oil
garlic cloves (minced)
chopped parsley
salt
ground black pepper
Directions
I start by washing the potatoes and trimming off any rough spots. Then I use a fork to prick each one a few times to help them cook evenly.
In a small bowl, I mix together the olive oil, minced garlic, chopped parsley, salt, and pepper to make a flavorful dressing. I set that aside while the potatoes cook.
I place the potatoes in a single layer on a microwave-safe plate and microwave them for 9 to 11 minutes. I check for doneness by poking one with a fork—if it slides in easily, they’re ready.
Using oven mitts, I carefully remove the plate from the microwave (it gets hot!).
I toss the hot potatoes with the dressing and serve them right away.
Servings and timing
This recipe makes about 5 servings. It takes just 15 minutes total: 5 minutes of prep and 10 minutes of cooking time in the microwave.
Variations
I sometimes add a squeeze of lemon juice or a sprinkle of grated parmesan to the dressing for extra flavor.
For a spicy version, I mix in a pinch of red pepper flakes or a dash of smoked paprika.
I’ve also tossed the potatoes with chopped chives, dill, or rosemary when I’m out of parsley.
When I want something heartier, I top the finished potatoes with sour cream, cheese, or even crispy bacon bits.
If I’m using larger potatoes, I cut them into halves or quarters to make sure they cook evenly.
Storage/Reheating
Leftovers store well in the fridge for up to 4–5 days. I keep them in an airtight container. To reheat, I microwave them for about 1 minute, then check the temperature and heat for another 30 seconds at a time until warmed through. They stay soft and flavorful even the next day.
FAQs
Can I use larger potatoes?
Yes, I’ve used larger ones before, but I always cut them into smaller pieces so they cook evenly in the microwave.
Do I need to cover the potatoes in the microwave?
Nope, I cook them uncovered in a single layer. Just make sure they’re spaced out so they cook evenly.
How do I know when they’re done?
I poke one with a fork—if it goes in easily without resistance, the potatoes are done. If they’re still firm, I microwave them for another minute or two.
Can I add the dressing before microwaving?
I don’t recommend it. The herbs and garlic can burn or get bitter in the microwave. I always toss the dressing with the hot potatoes after cooking.
Can I use dried herbs instead of fresh?
Yes, I’ve used dried parsley or mixed Italian herbs in a pinch. I just reduce the amount slightly since dried herbs are more concentrated.
Conclusion
These microwave potatoes are one of the easiest, fastest ways I’ve found to get a flavorful, satisfying side on the table. Soft, garlicky, and herb-packed, they’re just as good as oven-roasted ones but ready in a fraction of the time. Whether I serve them with dinner or enjoy them as a snack with my favorite toppings, they never disappoint.
