Tuesday, January 25, 2011

Butterless Potato

Looking for ways to cut back on calories and not lose flavor? Can't eat dairy? Watching your pennies? Want the simplest side dish ever? I'm guessing you might fall into one of those categories.

I survived on these potatoes when I was in college and working close to full time. I had no money, no time, and a microwave to eat from. The good thing is they taste just as good now as they did then.

4 baby redskins/person
Lightly coat in olive oil
sprinkle liberally (1/2 - 1 tsp) of kosher or sea salt

In a microwave safe dish add your potatoes, drizzle with olive oil and make sure skin is coated, and sprinkle with salt. Cover potatoes with paper towel and cook for 4-6 minutes until potatoes are tender.
Cover lightly with tin foil and bake at 350 for 30-35 minutes until tender.

You really can use any type of potato, but the best flavor comes from a baby redskin potato. They have a buttery texture/taste to begin with.


  1. so do you think this would still work WITHOUT the skin? random, i know. with my lovely pre-radiation diet i can have potatoes, just not the skin. these would be SO easy for lunch!! :)

  2. Schwadette - I think it would work with red skins. I don't think I'd try it was a dry potato like a russet. It might need a bit more oil. Try some garlic powder and herbs (basil or oregano) to replace the salt.


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