Buttered potato medley
Oct. 17th, 2010 07:47 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlyeccentric posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
cookabilityThis one is my go-to for a potato side-dish: quick, easy, and a good way of getting several kinds of vegies in at once. It takes somewhere between 6 and ten minutes to prepare.
You will need to be able to:
- chop potatoes and other vegetables into small chunks (although it occurs to me that if you have the right kind of food processor, it could do this job for you)
- take a microwave-safe dish in and out of the microwave a couple of times
Things this recipe avoids:
- stoves and boiling water
- the ridiculous lengths of time it takes to cook potatoes in an oven
- the peeling and mashing involved in mashed-potato side dishes
Ingredients:
Potatoes (one per person, give or take): you can peel them if you want, but as long as they're not dirt-covered, they're good to cook with their skins.
Butter or margarine (about one dessert-spoon per potato); butter will take longer to melt and is harder to work with than margarine. Cooking oil is also an option.
Powdered garlic (minced might work, but if so, add it earlier in the cooking process than indicated)
Vegetables: I suggest mushrooms and capsicum (bell pepper); small chunks of carrot and/or celery are also a pretty good addition. For some reason green veg like beans, broccoli, etc seem to clash with this recipe.
Garnish: parsley, perhaps chives
Chop your potatoes up into small hunks, approximately 1-2cm cubed (but not necessarily CUBES, that would be excessively neat and tidy for a quick dish).
Place potatoes in a microwave-safe dish. If dish has a lid, it needs to not seal perfectly (I use a ceramic dish with a lid which just sits there; a plastic one with a pop-up steam vent would be good); if it has no lid, cover with gladwrap and leave one corner open.
Place a small amount of water in the base of the dish, for steaming.
Steam potatoes on medium-high until approx. half cooked (this takes about 2 minutes per potato; I pull it out and check every two or three minutes).
Pull dish out, uncover, and add butter, garlic, and vegetables. Toss together until most of the butter has melted.
Cover dish again, return to microwave, cook in medium high until potatoes are cooked. Remove every 1-2 minutes and stir up so that all ingredients are well covered in garlic butter. (DON'T leave the buttered dish in the microwave for more than a minute or two, or the butter may boil and bad things may happen.)
When cooked, toss through the parsley and chives.
NOM.
Leftovers of this dish work surprisingly well as a snack the next day, too!
You will need to be able to:
- chop potatoes and other vegetables into small chunks (although it occurs to me that if you have the right kind of food processor, it could do this job for you)
- take a microwave-safe dish in and out of the microwave a couple of times
Things this recipe avoids:
- stoves and boiling water
- the ridiculous lengths of time it takes to cook potatoes in an oven
- the peeling and mashing involved in mashed-potato side dishes
Ingredients:
Potatoes (one per person, give or take): you can peel them if you want, but as long as they're not dirt-covered, they're good to cook with their skins.
Butter or margarine (about one dessert-spoon per potato); butter will take longer to melt and is harder to work with than margarine. Cooking oil is also an option.
Powdered garlic (minced might work, but if so, add it earlier in the cooking process than indicated)
Vegetables: I suggest mushrooms and capsicum (bell pepper); small chunks of carrot and/or celery are also a pretty good addition. For some reason green veg like beans, broccoli, etc seem to clash with this recipe.
Garnish: parsley, perhaps chives
Chop your potatoes up into small hunks, approximately 1-2cm cubed (but not necessarily CUBES, that would be excessively neat and tidy for a quick dish).
Place potatoes in a microwave-safe dish. If dish has a lid, it needs to not seal perfectly (I use a ceramic dish with a lid which just sits there; a plastic one with a pop-up steam vent would be good); if it has no lid, cover with gladwrap and leave one corner open.
Place a small amount of water in the base of the dish, for steaming.
Steam potatoes on medium-high until approx. half cooked (this takes about 2 minutes per potato; I pull it out and check every two or three minutes).
Pull dish out, uncover, and add butter, garlic, and vegetables. Toss together until most of the butter has melted.
Cover dish again, return to microwave, cook in medium high until potatoes are cooked. Remove every 1-2 minutes and stir up so that all ingredients are well covered in garlic butter. (DON'T leave the buttered dish in the microwave for more than a minute or two, or the butter may boil and bad things may happen.)
When cooked, toss through the parsley and chives.
NOM.
Leftovers of this dish work surprisingly well as a snack the next day, too!
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Date: 2010-10-17 10:23 pm (UTC)no subject
Date: 2010-10-18 03:44 am (UTC)