Review: Rosemary Potatoes, March 2001

[lindrusso]

After reading everyone's comments about microwave cooking, I knew I had to post a review!

Like Grace, I thought these were very good. I was very skeptical about doing potatoes in the microwave (I've tried baked potatoes that way and never liked them - the skin was always too flimsy) but these were VERY good. All four of us liked them and that's a rarity! The difference here is that they use red potatoes - they seem well-suited for microwave cooking (as opposed to baking potatoes which I like to get crispy and brown when I roast them).

I am happy to find a potato recipe that lends itself to last minute preparation. Preparing potatoes is not generally hard when using the oven, but you need to start well ahead of time. With these, if I'm unorganized, I can still have potatoes for dinner!

[Grace]

I'm with you, lindrusso!!!

[claire]

Another thumbs up! I made them last night for dinner and we all enjoyed them. I too was skeptical about the final product based on microwave cooking, but was pleasantly surprised.

[dncomom]

I just wanted to add my opinion here. I LOVED these. Very easy and so tasty! A keeper for sure!

[Terrytx]

We also thought these were great.

[browneye]

I made these last night as a very quick side dish for fish. They were excellent! I am not a microwave cooking fan either. I used fresh rosemary since it grows in my little herb garden and it was very good. Definitely a repeater.

[Peggy]

I made these potatoes tonight and agree with all of the other positive comments. They were delicious and so easy. I usually roast red potatoes in the oven for 45 minutes to one hour. These tasted great and cook in 1/3 of the time. Hurray! http://www.cookinglight.com/bbs/biggrin.gif

Peggy

[comabri]

I almost can't believe how good these were. They were so easy and turned out like restaurant potatoes. Mmmmm. I had to keep myself from eating them all. This one is definitely a keeper for me. 15 minutes of microwaving and really only about 5 minutes of hands-on work. That's my kind of dish.

I bet you could top these off with something, like some turkey chili, a little cheddar to make an entire meal. Any ideas?

[Donna P]

I made these twice this weekend. While the flavor was good, I had to finish them off in a 400 degree oven to get them crispy. They were kind of wimpy out of the microwave.

[funnybone]

I've always made my potatoes by starting them in the microwave and finishing them off in the oven. This way, I am always sure that the pototoes are done when the rest of the meal is as well. When my friends first saw me do this, they said it never occurred to them to try them that way. Actually, this is the way my microwave gets most of its use.

[Wendy w]

My dinner club made these last week and we were pleasantly surprised, definitely a keeper and a great use for my rosemary plant.

[junietoo]

My son made these last night and there wasn't a morsel left over. Very tasty indeed.

[Lisa D]

I wholeheartedly agree with everyone's assessment, I was incredibly skeptical at first but now I am a believer! I did have a few "wilted" for lack of a better term pieces but it seems like the key is even quarters. I can wait to try other herb combos...my mom prefers dill, it seems like you could use almost anything!
Lisa

[funnybone]

Lisa, I just cut up some potatoes, put them in a ziploc bag - add olive oil, salt, pepper, cayenne and/or paprika, garlic, basil - no measuring. I vary it other times with oregano or any herb I feel like using. Then I give it a good shake and put it in a Pampered Chef oval dish (which I love so much!!!). Microwave for a bit, then toss in the oven to finish off.

[schuh]

I made this review last weekend and wanted to add my two cents. I hate rosemary ... think it tastes like pine needles ... so I used dill instead. They were excellent! Very easy and very tasty. They reminded me of some potatoes I love at Boston Market (but much lighter, I'm sure). It will be good to have a summer side dish I can do in the micro and not heat up the stove/oven when it's hot out.