Originally Posted By: JonLaw
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.

Use smaller potatoes, not the big baking potatoes. When I was in college, about half the time my lunch would be a few microwaved-until-crispy potatoes, dipped in a mixture of butter / salt / pepper. Mmmmm. Anyhow, the smaller the potato, the better they seemed to come out without burning.