Scrub potatoes under cold running water.
Pierce each one 3 times with the point of a paring knife.
Place in a circle on a microwave-safe rack.
Microwave at HIGH 9 to 12 minutes; test the potatoes with the point of a knife.
Let stand 20 to 30 minutes.
When ready to use, peel potatoes and chop or shred coarsely on large grater.
Place the butter in a 4-cup (1 L) microwave-safe dish and melt 4 minutes at HIGH.
The butter will be golden brown.
Add the potatoes and salt.
Press against the dish with the back of a fork.
Preheat convection section of your microwave oven to 400Â°F (200Â°C).
Place potatoes on a rack and bake for 15 to 20 minutes or until they are golden brown.
Sprinkle top here and there with paprika.