Amazing 10-minute Potatoes

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Wash a small to medium-sized russet potato.  Pierce it in several places with a knife to let the steam escape while it cooks.  Microwave on high for 5 minutes.  While the potato cooks, place a small skillet over medium heat and add olive oil and/or butter, about 1 tablespoon total.  It will nice and hot.  When the potato is done, using a pot holder, remove it from the microwave.  If it is a small potato, just cut it in half.  If it is a larger potato, cut it into three or four fat slices (width-wise); leave the end slices whole; cut the center slices in half.  Place the potato pieces flesh-side down in the hot oil.  Using a potato masher or the back of a fork, press down firmly to smash the potato slices a bit.  Sprinkle the tops with salt & pepper as desired.  Turn the heat up to medium-high and leave them undisturbed for 5 minutes.  Serve immediately.  The bottoms will be crisp and golden, the insides fluffy and moist.

Serves 1.  If you do more potatoes you may have to microwave them for a bit longer (and make sure to use a bigger skillet, so they are in a single layer) but they will still be amazingly quick.

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Published in: on October 30, 2013 at 5:16 pm  Comments (1)  
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One CommentLeave a comment

  1. Sounds yummy…I’ll give it a try!

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