These rosemary potatoes taste as if they were roasted in the oven--but take only half the time making them a versatile and easy side dish.
1 tablespoon butter
1 teaspoon bottled minced garlic
1 teaspoon dried rosemary
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 pounds red potatoes, quartered (about 4 cups)
How to Make It
Place butter and garlic in an 8-inch square baking dish. Microwave at MEDIUM-HIGH (70% power) 45 seconds or until butter melts. Add rosemary, salt, pepper, and potatoes; toss well. Cover and microwave at HIGH for 15 minutes or until potatoes are tender.
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I love these potatoes - they're so easy, yet so delicious! However, I have a real problem with recipes that call for using a microwave: it's so unhealthy to zap your food for long periods of time, and most things can be made either on the stove or in the oven for not much more time than it would take in the microwave.
The way I usually make these is with a little bit of olive oil instead of butter (again, more healthy); fresh rosemary instead of dried (I find fresh rosemary easier to cut up, and I think fresh herbs always taste better); and I roast them in a 375ºF oven until they're nice and lightly browned, anywhere between 30 and 45 minutes, depending on how many potatoes I use. I have also pan-roasted them on the stovetop. They come out fabulously!
A recipe I use time and time again. The only problem I've ever had is crushing the rosemary into smaller bits. Getting a large rosemary needle in between your teeth can be a bit unpleasant! These potatoes smell heavenly and taste better. Always add more garlic as it is the food of the Gods.