Easy Chive Potatoes (microwave recipe)

January 11, 2007

Shrug sent this one in. I assume it is because of the previous post where I talked about Microwave cooking - What In Heaven's Name Is A Kitchen? - Part One

She writes:

The microwave can be a single parent's best friend, especially if you're short on time. What better way is there for warming up leftovers, making a quick cup of hot water for coffee, or popping popcorn? Beyond this though, meals can be created using one or at the very least, they can be used to assist in your preparations.

Back before I met my husband, I lived with a man who cooked nearly everything in the microwave—from main dishes to sides to breakfast. While I don't advocate cooking meat in the microwave (it usually turns out tough and chewy), over the years, I've learned to make the best use of my microwave. For instance, making baked potatoes takes so much less time. Three large potatoes can be cooked in less than ten minutes in my microwave.

Now, a caveat. Like stoves, microwave cooking time can vary. You need to get used to how your microwave works. You can do this without ruining food by microwaving in increments. So, with the potatoes, put them in your microwave for a couple minutes, check them and put them in for another couple minutes. Keep doing this until your potatoes are easily pierced with a fork, and before you know it, they're done. (Oh, and when baking whole potatoes in the microwaving, please remember to pierce them with a fork before you start. They can and will explode in there if you don't.)

Below is just one example of a quick and easy microwave recipe that's sure to please, and works well as a side with steaks or burgers or chicken.

Easy Chive Potatoes

4 large baking potatoes
¼ cup butter or margarine
2 Tablespoons dried chives

Directions:

Wash potatoes and cut into chunks (bit sized as you prefer).
Place potato chunks into microwave safe dish and cover loosely with lid or plastic wrap (to keep in the steam – don't use paper towels, which absorb the steam).
Microwave on high for 5 minutes.
Stir and add butter.
Microwave for another 3 minutes.
Stir. Potatoes should be about done – test with fork to see if chunks are easily pierced. If not, microwave for another 2-3 minutes.
Stir and add chives.
Microwave for another 2 minutes. Potatoes should be firm but soft enough to eat, chives should be moist.
If you prefer fresh chives, the added microwave time to moisten the addition shouldn't be necessary.
Serve with sour cream.

(Note: if you cover the bowl tightly with a lid, the process of cooking in the microwave will create a vacuum inside the bowl, and you'll end up with a collapsed container. This is true for any microwave cooking you do, so please be careful. I've ruined several nice bowls this way.)