Originally Posted by JonLaw
Originally Posted by La Texican
Originally Posted by La Texican
Originally Posted by La Texican

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.

What a coincidence, I'm making potatoes right now too! Only I decided to use the oven instead of the microwave. LOL