Here’s a super easy and delicious side dish for Easter. The beauty in this recipe is that these potatoes taste like they were roasted in the oven, but only take half the time because you cook them in the microwave. Perfect…especially if you have a ham baking in the oven!
Rosemary Potatoes (Cooking Light magazine)
1 tablespoon butter
1 teaspoon bottled minced garlic
1 teaspoon dried rosemary (I used fresh)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 pounds red potatoes, quartered (about 4 cups)
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. Yields 4 servings. Enjoy!