Dilly of a potato

25 Mar

My never-ending quest for potato recipes continues. And lo and behold I found another “keeper” in the microwave “bible” I purchased years ago. Truth be told I never did make many recipes from this book – with one exception – a white sauce you make right in a measuring cup!

This potato recipe from HP Books Microwave Cookbook (1982) by Pat Jester is super easy to assemble and the potatoes are as appetizing as they look. I’ve included directions for two different quantities (second in parentheses). And sure you can use fresh dill for an added taste of spring! If you’re coming to dinner to my house this weekend, these potatoes will be on the menu!

Dill-Buttered New Potatoes

2 pounds – about 13 potatoes

(1 pound – about 7 potatoes)

3 ½ cups hot water

(2 ½ cups water)

3 tablespoons butter or margarine

(2 tablespoons butter or margarine)

1 teaspoon dried dillweed

(1/2 teaspoon dillweed)

Wash potatoes. Halve any large potatoes so all are about the same size. Pare a small strip of skin around center of whole potatoes. In a casserole combine potatoes and hot water to cover. Cover. Microwave at full power (High) for 20 – 22 minutes (15-17 minutes) or until potatoes are fork-tender, stirring once. Let stand, covered, 2 minutes. Drain. Add butter or margarine and dillweed; toss until all potatoes are covered.

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