Microwave Potatoes With Herbs Food

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EASY MICROWAVE POTATOES



Easy Microwave Potatoes image

Make and share this Easy Microwave Potatoes recipe from Food.com.

Provided by Organic Olive

Categories     Potato

Time 13m

Yield 4 serving(s)

Number Of Ingredients 4

3 medium potatoes
2 tablespoons margarine
1/4 teaspoon basil
1/4 teaspoon garlic salt

Steps:

  • Cut potatoes into wedges.
  • Melt margarine.
  • Stir in herbs and salt.
  • Add potatoes and stir to coat.
  • Cover and cook 8-10 min in microwave or until soft.

Nutrition Facts : Calories 174.3, Fat 5.8, SaturatedFat 1.2, Sodium 76.2, Carbohydrate 28.1, Fiber 3.5, Sugar 1.2, Protein 3.3

BUTTERY GARLIC POTATOES



Buttery Garlic Potatoes image

My husband and three boys all love oven-roasted potatoes. But I work full-time, so once I get home and start dinner, I usually don't have time to make them. I whipped up this quick and very tasty microwave garlic potato recipe with red potatoes and seasonings instead, and everyone likes it. -Heidi Iacovetto, Phippsburg, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

6 small red potatoes, quartered
1/4 cup butter, melted
1 teaspoon seasoned salt
1 teaspoon paprika
1 teaspoon dried parsley flakes
1 teaspoon minced garlic

Steps:

  • Place the potatoes in a 2-qt. microwave-safe dish. In a small bowl, combine the butter, seasoned salt, paprika, parsley and garlic; pour over potatoes and toss to coat., Microwave, uncovered, on high for 8-10 minutes or until potatoes are tender, stirring frequently.

Nutrition Facts : Calories 155 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 477mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

MICROWAVE POTATOES WITH HERBS



Microwave Potatoes With Herbs image

Make and share this Microwave Potatoes With Herbs recipe from Food.com.

Provided by Sageca

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 potatoes, scrubbed and sliced
1 onion, sliced
1 tablespoon butter
1/4 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon dried parsley

Steps:

  • In casserole dish, layer potatoes, onions, salt, pepper and herbs.
  • Douse with chicken broth, dot with butter and sprinkle with paprika.
  • Cover and cook in microwave on HIGH for 20 minutes.
  • Tip:.
  • If you have fresh herbs, experiment with them.

Nutrition Facts : Calories 206.1, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 377.7, Carbohydrate 40.5, Fiber 5.5, Sugar 3, Protein 5.1

MELTING POTATOES



Melting Potatoes image

Caramelized on the outside and creamy on the inside, these potatoes are utterly irresistible thanks to the infused flavors of garlic, herbs and chicken broth.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

4 tablespoons unsalted butter, cut into pieces
2 teaspoons chopped fresh rosemary
1/4 teaspoon crushed red pepper flakes
2 pounds Yukon gold potatoes, sliced 1 inch thick
Kosher salt and freshly ground black pepper
1 1/2 cups low-sodium chicken broth
4 cloves garlic, smashed

Steps:

  • Preheat the oven to 475 degrees F.
  • Put the butter, rosemary and red pepper flakes in a large microwave-safe bowl. Microwave in 30-second intervals until the butter is melted, about 1 minute. Add the potatoes, 1 1/2 teaspoons salt and a generous amount of pepper and toss together.
  • Put the potatoes in a 9-by-13-inch metal baking dish in a single layer (a glass baking dish should not be used at this temperature). Bake until the potatoes are a deep golden brown on the bottom, about 15 minutes. Flip and continue to bake until a deep golden brown on the second side, another 15 minutes. Add the chicken broth and garlic and continue to bake until the potatoes are soft and the liquid is almost completely reduced, about 15 minutes more. Transfer the potatoes to a serving platter.

MICROWAVE GARLIC POTATOES



Microwave Garlic Potatoes image

A lightened up version of garlic potatoes, this recipe is great when time is in short supply or when you don't want to heat up the kitchen by using the oven. They can be served either hot or at room temperature. Source of recipe: Anne Lindsay's Lighthearted Everyday Cooking.

Provided by Dreamer in Ontario

Categories     Lactose Free

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

2 lbs small red potatoes, unpeeled
2 tablespoons olive oil
1 teaspoon garlic, minced
1/3 cup fresh herb, chopped i.e basil, parsley, dill
salt and pepper, to taste

Steps:

  • Combine oil and garlic; let stand for 15 to 30 minutes.
  • While oil and garlic are standing, wash potatoes, prick with fork and arrange in single layer in microwavable dish.
  • Microwave, uncovered, at High for 10 to 13 minutes or until tender when pierced with fork, rearranging once.
  • Pour over hot cooked potatoes.
  • Sprinkle with fresh herbs and toss to mix.
  • Season with salt and pepper to taste.

MICROWAVE POTATO



Microwave Potato image

If you're someone who enjoys a fully loaded (or plain) baked potato, but never wants to wait an hour for the spud to cook, this recipe is for you. It yields a moist, steamy, fluffy potato with crispy skin in a fraction of the time, plus you don't need to turn on the oven.

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 1 serving

Number Of Ingredients 4

1 medium to large russet potato
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter

Steps:

  • Poke the potato 4 to 5 times on each side with a fork. Wet a clean sheet of paper towel with water and wring out any excess moisture. Wrap the damp paper towel around the potato and place on a microwave-safe plate. Microwave on high for 5 minutes. Remove the paper towel and flip the potato over.
  • Drizzle the potato with olive oil and sprinkle with salt and pepper. Microwave on high, uncovered, 3 minutes more (see Cook's Note). Use a fork to test for doneness. If the potato is not done, cook in 1-minute intervals until the fork can easily pierce the flesh. Serve with the butter and more salt and pepper.

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