At a Glance
- Prep Method: Microwave
- Cuisine: American
- Yield: 1
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
Ingredients
- 1 1/2 pounds small red-skinned potatoes (about 12 potatoes), cut in half
- 2 tablespoons peanut oil
- 1/2 teaspoon celery seed
- 1/2 teaspoon dried sage
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder*
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
Preparation
Toss all the ingredients in an 8-inch square microwave-safe dish until the potatoes are well-coated. Cover with a lid or plastic wrap. Microwave on HIGH for 10 minutes, or until the potatoes are tender when pierced with a fork. Use oven mitts or pot holders to remove the hot dish from the microwave; use tongs to peel back any plastic wrap.
