Micro-Roasted Potatoes Recipe

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Micro-Roasted Potatoes Recipe

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For a tasty change from baked potatoes, try this versatile side dish from Janet Machulcz of Westminster, Maryland.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt, optional
  • 1/8 teaspoon paprika
  • 1/2 teaspoon browning sauce, optional
  • 4 medium potatoes, cut lengthwise into 6 wedges
  • Pepper to taste

Directions

In an ungreased 11x7-in. microwave-safe dish, combine the first four ingredients. Microwave on high for 20-30 seconds or until the garlic is soft. Stir in browning sauce. Add potatoes and pepper; stir to coat. Cover and microwave on high for 10-12 minutes, turning and stirring twice. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Micro-Roasted Potatoes in Quick Cooking May/June 1999, p51

Nutritional Facts

6 each: 192 calories, 7g fat (0 saturated fat), 0 cholesterol, 26mg sodium, 30g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 2 tablespoons vegetable oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt, optional
  • 1/8 teaspoon paprika
  • 1/2 teaspoon browning sauce, optional
  • 4 medium potatoes, cut lengthwise into 6 wedges
  • Pepper to taste
  1. In an ungreased 11x7-in. microwave-safe dish, combine the first four ingredients. Microwave on high for 20-30 seconds or until the garlic is soft. Stir in browning sauce. Add potatoes and pepper; stir to coat. Cover and microwave on high for 10-12 minutes, turning and stirring twice. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Micro-Roasted Potatoes in Quick Cooking May/June 1999, p51

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