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Potatoes in Their Skins in the Microwave
Instructions
I pick out the potatoes for baking. The tubers should be roughly the same size and small – an equal size gives even cooking, and small ones bake through in 9–12 minutes, whereas large ones may need 15+ minutes.
Since the potatoes bake skin-on, in the jacket – and the skin, by the way, is edible just like the flesh – the tubers have to be washed very thoroughly with a brush and the rough side of a kitchen sponge. Without a brush, soil stays in the dips and grooves of the skin.
Next I prick the tubers densely with a toothpick, so the skin does not burst in the microwave – the steam inside the potato builds up pressure as it heats, and without holes the skin splits with a loud pop, scattering the flesh all over the chamber. The pricking also helps the potatoes bake faster.
The dish for the microwave must be a special microwave-safe one, or glass, ceramic or clay – but without any gilded patterns, which will spark in the microwave and can cause a short circuit. I cover the potatoes with a lid on top so they do not dry out – without a lid the skin turns very tough.
I set the microwave to maximum power (usually 800 watts). I put the plate of potatoes on the turntable and set the timer for 9 minutes. I check for doneness with the same toothpick – it should slide easily to the centre of the potato. If this time is not enough, I add another 1 minute. It is also easy to overdo it – the potato will turn rubbery and dry.Microwave jacket potatoes need no elaborate dishes to go with them. They are quite enough served with dry-salted cucumbers or with herring; you can simply salt them and dress them with a piece of butter. If you chill the tubers thoroughly, you can use them for various salads, only then you will need to peel off the skin. The simple rustic style of this dish creates an atmosphere of cosiness and warmth in the home.
Tips
- 1
SAME-SIZE TUBERS are the "secret" to even cooking. Mixed-calibre potatoes in one batch mean the small ones dry out while the large ones stay raw inside. Identical tubers of 5–7 cm are all done together in 9 minutes.
- 2
PRICKING WITH A TOOTHPICK is the "secret" against exploding. Without the pricks, the steam inside the potato builds up pressure, the skin splits with a pop and the flesh flies all over the microwave. With 5–8 pricks per tuber, the steam escapes gradually and the shape holds.
- 3
UNDER A LID is the "secret" against drying out. Without a lid the steam escapes, the skin turns tough and wrinkled and the flesh goes dry. Under a lid the steam circulates and the potato stays juicy and tender inside.
- 4
A BRUSH AND A ROUGH SPONGE are the "secret" to an edible skin. The skin of a jacket potato is the most nutritious part, with vitamins and fibre. But without thorough cleaning, soil stays on it, which is unpleasant to eat. With a brush plus a rough sponge the skin is clean and you can eat it together with the whole tuber.
FAQ
Which potato varieties are best for baking in the microwave? +
The "classic" choice is small and medium tubers of young potatoes – varieties such as Udacha, Nevsky, Zhukovsky Ranny or Red Scarlett (500 g, each about 5–7 cm). Alternatives: pink potatoes (premium, with a sweeter taste), the yellow Adretta (premium, with crumbly flesh), and young "new-harvest" potatoes (premium, with thin skin). Do not use: large tubers over 9 cm (they will not bake through in 9–12 minutes), potatoes with green patches (they contain solanine and are toxic), or sprouted ones with long shoots (old, already losing starch and flavour). The ideal is fresh and undamaged.
Can I bake several potatoes at once? +
Yes, and that is exactly the convenience of the microwave. For 500 g of potatoes (5–6 medium tubers) it takes 9–12 minutes. For 1 kg (10–12 tubers) it already takes 15–18 minutes – the time grows almost linearly with the quantity. I arrange the potatoes in a ring around the edge of the plate and leave the centre free (the heating there is most intense, and the centre cooks faster than the edges). If I am putting in more than 1 kg, it is better to bake in two batches than all at once: in an overloaded microwave the lower tubers can stay raw.
How long does cooked jacket potato keep? +
In the fridge in a tightly closed container – up to 3 days without loss of quality. Fresh, straight from the microwave, is the "star" option, with maximum flavour. By the second day the flesh becomes firmer and is ideal for salads such as Olivier, herring under a fur coat, or vinaigrette. Before serving I reheat it in the microwave for 1–2 minutes under a lid. I do not put it in the freezer – after defrosting the potato becomes watery and loses its structure. It is ideal to cook it in portions for one or two servings.
What to serve with microwave jacket potatoes? +
The "classic" is with lightly salted cucumbers or with herring under oil and onion. At the table: with butter and dill in the cut, with home-made curd cheese and herbs, or with sour cream and salt. With meat: with stewed meat, cutlets or shashlik. With fish: with fried river fish or salted red fish. With drinks: with black bread and salo, with dark beer, or with a glass of cold vodka. For a family dinner: a universal side dish. On a camping kitchen: reheated over the coals with salt and butter – a simple and filling dish. Once cooled: a base for salads such as Olivier, vinaigrette or herring under a fur coat.
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