Updated May 2012: This dish continues to be a staple. Instead of using plastic wrap, I just cover the glass dish with a dinner plate turned upside down. I also almost always make these with1 Tbsp olive oil instead of butter. A favorite lunch salad of mine in the summer combines 2 cups of lettuce mix, 1 cup of white beans, 1 cup of these potatoes, and 6 Kalamata olives with balsamic dressing.
Cook’s notes: I’ve made this dish at least twice, and it is just awesome. Originally from Cooking Light, it is so much better than the traditional method, in which the potatoes are made in the oven with a whole stick of butter. These cook in the microwave oven, and you can use olive oil instead of butter if desired. You really can coat all the potatoes with just 1 Tablespoon butter.
1 Tablespoon butter
1 teaspoon rosemary powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 pounds baby yellow potatoes, scrubbed and halved
Place butter in a glass 8-inch square baking dish or pie plate. Microwave at MEDIUM-HIGH (70% power) for 45 seconds or until butter melts. Add rosemary powder, salt, and pepper; stir to combine. Add the potatoes; toss well.
Cover with plastic wrap and microwave at HIGH for 15 minutes or until potatoes are tender.
YIELD: 6 servings. Leftovers are great with breakfast eggs.