It's summer, and you want recipes that don't heat up the whole kitchen. Naturally, you turn to the microwave. Hardly anything is easier to microwave than potatoes.

You know how to "bake" potatoes in the microwave. (Scrub, pierce several times with fork, place on paper towel, zap until just tender, let stand wrapped in terry towel, 3 to 5 minutes, to absorb extra moisture.)Now it's time to move on to other, almost as easy, potato recipes.

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Recipes

PARSLEY POTATOES

1 1/2 pounds small new or red potatoes

2 tablespoons butter or margarine

2 tablespoons chopped fresh parsley

Scrub potatoes and peel a single strip around the middle of each. (This eliminates the need to pierce potatoes.) Combine potatoes and butter in a 2-quart microwave-safe casserole. Cover tightly with a lid or vented plastic wrap. Zap on high 6 to 8 minutes, or until tender, stirring after 3 minutes. Sprinkle with parsley and stir well to coat. Serves 4.

OVEN BROWNED POTATOES

1 tablespoon margarine

1/2 teaspoon soy sauce

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1/4 teaspoon dried chives or leaf herb of your choice

1/4 teaspoon paprika

4 small baking potatoes, peeled, cut in quarters

In a shallow 1 1/2-quart microwave-safe casserole, zap margarine on high (100 percent) about 45 seconds, or until melted. Stir in soy sauce, herb and paprika. Add potatoes; turn to coat with margarine mixture. Zap on high 6 to 8 minutes or until fork tender, stirring several times during micro-waving. Serves 4.

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