If you’re making a roast (chicken, beef, pork), and halfway through the cooking process, you suddenly realize that you’ve forgotten to include the potatoes (that are supposed to constitute the vegetable segment of your meal), what’s the best thing to do?
Fear not. Here’s a quick and easy recipe for roasted potatoes. The potatoes will taste like they’ve been roasting in the oven all along (together with the chicken, beef or pork), though actually not.
The secret is in the skillet and in your trusty microwave oven—with a little help from some butter, salt and maybe paprika.
Try these easy potatoes the next time you make a roast. After you’ve put the roast in the oven, you can rest for while (watch TV, read a book, take a shower) since roasts usually take a long time to finish cooking. Then about 15 minutes before the roast is done, start on the potatoes.
After you’ve arranged the roast on the serving platter, surround it with the potatoes. When you serve it at the dinner table, pretend you’ve been slaving in the kitchen all day.
These potatoes are also good served with other dishes such as meat loaf, fried chicken and barbecue.
Quick Roasted Potatoes
3 medium potatoes
1/3 c butter
Peel the potatoes, cut each into quarters (or eights, if you want smaller potatoes). Season with salt. If desired sprinkle with paprika.
Heat the butter in a skillet. Add the potatoes and sauté them in the butter over medium heat until the potatoes soften slightly and the edges are browned.
Transfer the potatoes to a microwave-safe dish. Microwave for two to four minutes, until the potatoes are tender. If desired season with more salt. Serve immediately.
You can also use marble potatoes which are smaller than the regular-size potatoes. Since they’re small, there will be no need to slice them.