Tasty Microwave Potato Chunks
Author: Alice Henneman
Yield: 4-6 servings
Ingredients:
- 4 cups diced new red potatoes (leave skin on and cut into 1-inch cubes; amount need not be exact)
- 2 tablespoons extra virgin olive oil
- Seasoning(s) of choice
Directions:
- Place potato cubes in a mixing bowl and mix in the olive oil until potatoes are thoroughly coated.
- Sprinkle potatoes with your favorite seasoning(s) and stir to distribute. I sprinkled in some dried oregano leaves and ground some black pepper over the potatoes. You also might add a bit of salt at this time, or wait to salt “to taste” after the potatoes
- Place potatoes in a 1-1/2 to 2 quart microwave-safe dish. Cover with lid. Microwave on high for about 10 minutes or until potatoes are tender when pierced with a fork; stir once.
- Transfer to a serving dish. Enjoy!
Alice’s Tips
- To assure potatoes getting done at the same time, as much as possible make chunk sizes a similar size.
- Wash the potatoes under running water, scrubbing them with a clean brush or with your hands; pat dry with a clean paper towel before dicing them. Do not wash potatoes until you’re ready to use them.
- Got leftovers? Eat within 3 to 4 days for best quality and safety. Here’s a way to “recyle” them into a new, flavorful dish, Toasty Potato Chunks:
- Transfer potato chunks, including any remaining olive oil, to a non-stick skillet at medium heat. Place in a single layer or the potatoes will steam instead of brown. There should be enough oil left on the potatoes to flavor them and help them brown.
- Cook on one side until potatoes have turned brown; then, flip and cook on the other sides.
- Remove from skillet and serve hot.