Rosemary Lyonnaise Potatoes

"This goes wonderfully with lamb or pork."
 
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Ready In:
25mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Peel and thinly slice the potatoes.
  • Put the butter or margarine, rosemary, garlic and onions in an 8-inch, shallow dish and cook on HIGH for 3 minutes until soft.
  • Stir in the skim milk, sea salt and freshly ground black pepper and add the potatoes arranging them neatly in the dish.
  • Cover and cook on MEDIUM for 12 to 15 minutes until the potatoes are soft.
  • Brown under a broiler if desired.

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Reviews

  1. We had a storm, the power went out and I had to come up with a microwaveable dinner on very short notice. With the help of the generator, this worked beautifully. I've never made potatoes in a microwave. I'll have to do it more often. So simple, so fast. These were quite good. I didn't have fresh rosemary but did have fresh sage, and I preferred to use a fresh herb. Other than that, I followed the recipe. Thanks, Dancer.
     
  2. So good and so fragrant. I actually used a can of evaporated milk in place of the skim milk (I'd doubled the recipe too) which made it creamy. It was so wonderful that I will make it again adding plenty of salt and pepper.
     
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Tweaks

  1. So good and so fragrant. I actually used a can of evaporated milk in place of the skim milk (I'd doubled the recipe too) which made it creamy. It was so wonderful that I will make it again adding plenty of salt and pepper.
     

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