Recipe by Always in the kitchen Connie
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.
Top Review by Brenda C.
So easy and just perfect! I scrubbed the russet potatoes and left the skin on. I added minced onion, minced garlic, and dried crushed rosemary to the stick of butter that I microwaved and poured over the microwaved potatoes before broiling. I salted the potatoes after roasting. The outside was crispy, and the inside was melt in your mouth delicious. These potatoes were better than the ones I roasted traditionally (sans microwave).
Directions See How It's Made
- 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.