Community Pick
Simple Side Dish With Red Skinned Potatoes
photo by lazyme
- Ready In:
- 12mins
- Ingredients:
- 4
- Serves:
-
2-3
ingredients
- 6 medium red potatoes
- 3 tablespoons butter
- 1⁄2 teaspoon seasoning salt (I use Lawry's)
- 1⁄4 teaspoon pepper
directions
- Clean and cube redskins into small cubes and put in microwave safe dish that can be covered.
- Dot with butter and then, cover and microwave on high for 5 minutes.
- Add seasoned salt and pepper and mix to blend.
- Cover and return to microwave for five minutes. Then let rest for 8-10 minutes, check to see that potatoes tender. If not then microwave for 2 more minutes and then rest for 5 minutes.
- This is such a easy and fast dish to cook while meat is cooking on the grill. I usually make this with a chicken that I marinade and cook on the grill.
Reviews
-
This was so easy to prepare and the end result is tasty, moist potatoes. It's so much better than waiting 45 minutes or longer for potatoes to roast in the oven. I'll make this recipe often since it's so simple to put together. And while it's perfect as written, I think on some occasions I might try doing as some others have suggested and maybe add a little garlic or garlic powder and maybe toss in a 1/4 cup or so of chopped onion. It's a "keeper" recipe for me! Thanks diner524. Made for your awesome win in the Football Pool.
-
EXCELLENT! I did add 1 tsp Tastefully Simple Garlic Garlic along with the seasoned salt and added about 1/2 of a onion in a large dice for the last 5 minutes in the microwave. Sprinkled with parsley before serving. Everyone loved it, thanks so much for posting such an easy and excellent recipe. I served with fresh green beans and grilled shrimp.
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RECIPE SUBMITTED BY
diner524
Trinity, 48
<p>I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><br /><br />I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. <br />I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. <br /><br />I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. And now from trying recipes, I found that I don't like dijon mustard, but love vinegar and mustard, not sure why I don't like the taste of dijon mustard.</p>
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