Prep 5 mins
Cook 25 mins
Love to serve these potatoes, when we are tired of mashed or baked. They are crispy on the outside and white and meaty inside. The microwave really speeds up the cooking time. Red potatoes work the best, they turn out on the sweet side, but regular Idaho or russets are fine. Margarine works the best, as butter tends to burn.
- Peel and quarter potatoes.
- (If using reds that are blemish free, skins can be left on).
- Place in microwavable bowl, with water.
- Microwave on high for 6 minutes.
- Microwave 5 more minutes.
- (Potatoes may still be a little hard, that is okay) Drain.
- Place in 8 x 8 oven baking dish.
- Pour margarine over potatoes.
- Place directly under broiler.
- Broil until tops start to brown slightly all over.
- (Approx. 6 minutes) Turn potatoes and broil until lightly golden on other side.
- Remove and serve with salt and pepper.
This recipe saved my butt tonight. I was in a pinch and just barely made it home in time to get the chicken in the oven. There was no way I was going to have the typical hour to roast potatoes and this recipe made to happen! Easy microwave trick that I am sure to use again and again. Instead of salt and pepper, I used garlic salt and parsley flakes. I tried the olive oil at first, but adding the margarine (we used the canola blend butter-like stuff) was a noticeable improvement over the olive oil. Then we really went to town and added a sprinkle of Pecorino Romano cheese. My fiancé has already asked for these regularly. Thanks for this recipe!
Really easy and a great shortcut. The potatoes were a hit with my hub and two small kids, too. I had to broil them two extra times because I used too deep of a pan. Thanks for sharing!
I needed a quick side for supper last night and this worked well. I added some ranch dressing mix before broiling & used olive oil spray as the last reviewer suggested. I'll remember this method next time I'm in a hurry. Thanks!