Quick, easy, tasty, and healthy works for me. Cooking the potatoes in the microwave retains the nutrients that would leach out if boiled in water and is quicker than roasting in the oven.
Author:The Wilderness Wife
Prep Time:10 mins
Cook Time:10 mins
Total Time:20 mins
Yield:6 servings 1x
Category:Vegetable
Cuisine:American
Ingredients
Scale
2 lbs. of potatoes, cut in 1’inch bite size pieces. Yukon Gold is my favorite but any “tater” will work.
2 tbs. extra virgin olive oil
1 tbs. melted butter
1/2 tsp. garlic powder
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. sage
Instructions
When you prepare your potatoes, you can leave the skins on if you are using a thin skinned variety, but peel if you use a coarser skinned potato like a russet.
Rinse cut potato pieces in cold water, drain thoroughly and place in microwaveable covered dish.
Add butter and olive oil and gently toss to cover all potato pieces.
Mix garlic powder and herbs together in small bowl.
Pour garlic/herb mixture over potatoes and toss to evenly coat.
Cook on medium high setting for 9 -10 minutes
Note: Sometimes I toss the cooked potatoes in a skillet with a 1 tbs. olive oil and just lightly brown the edges for a prettier look!
