Rosemary Potatoes – Microwave

Rosemary Potatoes – Microwave

  • Prep Time: 5 mins
  • Total Time: 21 mins
  • Servings: 4
  • About This Recipe

    “Nummy, Nummy!! Good with steak or anything else. from Cooking Light.”


  • 1tablespoonbutter
  • 2clovesgarlic, smashed
  • 1teaspoondried rosemary
  • 1/2 teaspoonkosher salt
  • 1/4 teaspoonblack pepper
  • 1 1/2 lbsred potatoes, quartered,about 4 cups
  • Directions

  • Place the butter and garlic in an 8 inch square baking dish.
  • Microwave at medium high (70%) 45 seconds or until butter melts.
  • Add rosemary, salt, 1/4 teaspoon black pepper and potatoes, toss well.
  • Cover and microwave at high 15 minutes or until potatoes are tender.
  • Reviews

  • “These are really GOOD! I enjoyed these for lunch this afternoon as a side dish. Will make these often!”

  • “5 Star delicious.I made these to serve with a pork tenderloin for dinner tonight.The only change I made was to use Parsley since I was out of Rosemary.It was quick and easy to prepare, the perfect amount of on hand ingredients, the prep and cooking time was exactly right.The potatoes were soft and delicious.I had always boiled mine first in the past but no more thanks to your recipe. Unfortunately, there are no leftovers. Thanks so much for posting it Dorothy – it’s wonderful.”

  • “These were wonderful. The only changes I made was to use regular potatoes instead of new potatoes, and I added two fairly large pats of butter to the top before I covered and cooked – I was afraid they would dry out if I didn’t. The whole family loved them!”

  • “I use this same recipe, but I like them even better roasted in the oven.Really tasty.”

  • “What a simple and delicious way to make potatoes! We’ve always roasted ours in the past (which takes forever and makes a mess). This method was so much easier.I used a simpler seasoning combination (garlic salt to replace the fresh garlic, some Mrs. Dash and some black pepper). Yum. Also, since I had fewer potatoes than called for, I only had to cook the dish for 10 minutes.”

  • “Yikes, followed this recipe exactly and literally almost burned my house down!!!The microwave stregth in 2002 when this recipe is from may have been less wattage or something, but in today’s microwave, I ended up with a kitchen full of smoke, potatoes jet black and stuck together in one loud smoldering pile.Ran the smoking dish outside just in time for the dish to pop and shatter. Be careful, that was SCARY!!!!”

  • “This was good!I adjusted the cook time to 10 min and the potatoes were done…. had I cooked them any longer, they would have been ruined…
    Good flavorings…

  • “I was really happy to find this.I didn’t want to turn the oven on today in the heat.Plus, this was about 1/3 the normal time it takes in the oven.I’ll use again in the future! Thanks!”

  • “AWESOME!!!!!Similar to a recipe I had that used the oven but this is so much faster and easier.Loved it.Definitely a keeper!”

  • “This is my go-to potato side dish! I actually don’t care for it with the rosemary, I use italian seasonings instead. A friend of mine tried it recently and said it was very similar to his sisters- except that she puts artichoke hearts in as well. I’ll be trying that the next time I make it.Thanks for the great recipe!”

  • “I make this weekly using all sorts of different seasonings (though rosemary and garlic are always my favourite), and even my kids eat them, even my anti-potato 4-year old!I use half oil and half margarine in place of the butter, and usually 3 cloves of garlic done on the microplane, then I throw in whatever seasoning will match with our main.Always turns out great!”

  • “Very good!I baked the potatoes whole in the microwave while I was chopping the green onions and melting the butter.Then I took them out and diced them up and tossed them with everything else, and put them back into the microwave and proceeded with the rest of the instructions.Worked like a charm.Really helped save time.Great recipe.Thank you for posting!”

  • “These came out so fantastic and so tasty with such little effort, this has definitely became a new go to recipe for me. I did make a few changes though, I used sea salt instead of kosher salt because that’s what I had on hand, 3 cloves of garlic, a little less black pepper, I added some shakes of adobo, and I also added a splash of EVO so it would be easier to coat the potatoes. In addition, the potatoes took a few minutes less maybe 12 because after I blew the breaker using to many appliances including the microwave, I decided to see how much longer they would take to cook and found that they were done. This may be due to the power of my microwave or to the fact that I picked the smallest red potatoes I could get to make more wedges. Anyhow they were still fabulous! Thanks Derf!”

  • “these were tasty and easy but next time i’ll cook the first half covered and the last half uncovered as they were a little soft, glad to find a recipe that doesn’t use my oven though!!”

  • “VERY good!I did put them in a 450 oven for about 10 minutes.Perfect!”

  • “These were good, but I’ve made a similar recipe in the past, only in the oven. Those were crisper. We made this recipe as printed, but then we stuck the dish in the oven to crisp them a little. It helped a little, but not a ton.”

  • “This is a great low fat and fast way to make potatoes! Thanks for this recipe, will be using often!”

  • “Delicious and easy! I make mine with fresh rosemary sprigs – one or two sprigs per dish (depending on how much rosemary flavor you like!). I’ve also made it with other varieties of potatoes with equally good success.”

  • “5 stars for ease and great taste.”