Originally Posted By: La Texican
Originally Posted By: La Texican
erase

Originally Posted By: La Texican
ditto


Originally Posted By: Michaela
ditto this now




So I'm sitting here cooking potatoes in the microwave. Sometimes, when I cook them for a long time (in their skin), they get kind of crispy.

I'm having a hard time optimizing it so that they don't burn, but get as crispy as possible. I don't think there's a good solution to this problem. I just have to accept that they will only ever get a little crispy on their ends before they start burning.