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Friday, March 4, 2011

Easy-easier-easiest sides: Potatoes

You can't make and freeze everything ahead.  Sigh.  Some stuff--like vegetables--don't like to get chilly, so here's a step-wise approach to preparing fresh potato side dishes easily. 

Btw, the Lime-Thyme Potatoes were so good, they almost became appetizers instead of a side dish...and got a clean-plate double thumbs up from the toddler contingent!  And they can be made entirely using the microwave!


Microwave or boil a couple pounds of potatoes.  Leave the skins on...it's less work and all the vitamins live in the peels anyway (at least that's what my mom always said).  Plus, if you peel, you'll have to dispose of the peels somehow and lemme tell you, the garbage disposal is NOT the way to do it (oops).

Serve with a little butter or freezer-stash flavored butter or oil on the side for microwaved, or tossed for boiled.

Roasted potatoes: Cut into 1" chunks.  Toss with a couple tbsp oil and salt and pepper (or pre-made flavored oil).  Roast about 40 minutes at 400F.

Lime-Thyme Potatoes (from Women's Circle Home Cooking, 1990)
6 servings

1/4 cup melted butter
1 tsp grated lime peel
1 tbsp lime juice
1 tsp dry thyme
3 medium baking potatoes
1/4 cup grated Parmesan cheese
Seasoning salt
Combine butter, peel, juice and thyme.  Slice potatoes lengthwise into eighths and toss wedges in butter mixture. 

Place skin side down on a microwaveable plate and sprinkle with cheese and seasoning salt to taste.  Microwave on high for 13 minutes.  (I had to do mine in 2 batches)

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