Wash the potatoes well, wrap individually in plastic wrap, and microwave for 4 to 5 minutes at 600 W. The potatoes are done if a skewer goes through them easily.
Unwrap the potatoes and let them cool down. Remove any eyes, and cut into 6 to 8 wedges each.
Heat the olive oil in a frying pan, add the potato wedges and pan fry until golden brown. Turn them to brown on all sides.
When the wedges are browned all over, season with salt and dried basil. Shake the pan to distribute the seasonings evenly, then turn off the heat.
Transfer to serving plates.
These are great as a snack when you're a bit hungry, or to accompany hamburgers or fried chicken.
Story Behind this Recipe
I often cook potatoes in the microwave to save time, so I make fried potatoes this way too. It's a bother to take care of the oil after deep frying, so I just panfried the potatoes in olive oil for a crispy finish.
Cook the potatoes in the microwave until soft, then cook the surface until crispy in a frying pan. The microwaving time varies depending on your microwave, so please adjust it. Add some salt or herbs to vary the flavor.