Microwave Potato Wedges

School winding down. The twins are about to finish seventh grade. Sofia about to finish her sophomore year. The summer is going to be busy with track camps and football camps and a Las Cruces trip in late June and the chile roast in September.

I made breakfast burritos every morning this week. The twins are growing. Marco is now five-foot-six. Elena is five-foot-three. They are both lanky. They both eat like teenagers, which they almost are.

Lisa and I sat on the patio Saturday afternoon. We had the Future Sunday conversation early because we had time. The plan: stay in Denver until 2031. Then sell the house. Then move to Las Cruces. Six more years from this Saturday. The road bends. Feed your people. The game is won at the table.

Making burritos every morning this week meant I needed something on the side that could keep pace—something fast, filling, and honest. Marco and Elena are burning through food like it’s their job, and I wasn’t about to spend an extra thirty minutes standing over a skillet while the bus clock ticked down. These microwave potato wedges became the quiet workhorse of the week: on the plate in under ten minutes, crispy enough to feel like real food, and gone before I could sit down.

Prep Time: 5 min | Cook Time: 8 min | Total Time: 13 min | Servings: 4

Ingredients

4 medium russet potatoes, scrubbed and cut into 1/2-inch wedges
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
Optional: chopped fresh parsley for garnish

Instructions

Prep the potatoes. Scrub potatoes well and cut each one into 6–8 wedges of roughly equal thickness so they cook evenly. No need to peel.
Season. Place wedges in a large microwave-safe bowl. Drizzle with olive oil and toss to coat. Sprinkle on the garlic powder, smoked paprika, onion powder, salt, pepper, and oregano. Toss again until every wedge is evenly coated.
First microwave round. Arrange wedges in a single layer on a microwave-safe plate or dish. Microwave on high for 4 minutes.
Flip and finish. Carefully flip each wedge using tongs. Return to the microwave and cook on high for another 3–4 minutes, until the potatoes are fork-tender and the edges have started to crisp.
Rest briefly. Let the wedges sit for 1 minute before serving—they firm up slightly and the outsides crisp just a bit more as they cool. Garnish with parsley if desired.

Nutrition (per serving)

Microwave Potato Wedges — The Side That Kept Up with the Week