# 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
# Method:
01 - Cut potatoes into ¼-inch thick rounds or wedges.
02 - Place potato pieces 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. Add olive oil, cornstarch, garlic powder, smoked paprika, salt, and black pepper. Toss until evenly coated.
04 - Lay coated potato pieces in a single layer on a parchment-lined microwave-safe plate.
05 - Microwave uncovered on high for 4 to 5 minutes. Flip each piece and microwave for an additional 2 to 3 minutes until golden and crispy, monitoring closely to prevent burning.
06 - Transfer to a serving plate. Sprinkle with fresh parsley and flaky sea salt if desired. Serve immediately.
