A new recipe for our beloved potatoes! Yayyyy! The recipe uses the microwave and it cuts down cooking time! Yayyyyy! They came out extra crispy and delish! Yayyyyy! Thanks to foodal_blog for introducing these to my world. 👩🏻🍳. https://foodal.com/recipes/sides/quick-crispy-roasted-potatoes/. INGREDIENTS 2 1/2 pounds red potatoes
3 tablespoons olive oil
1 teaspoon Dijon mustard
1 tablespoon maple syrup
1/8–1/4 teaspoon cayenne pepper
1 teaspoon dried Italian herbs
1/8 teaspoon smoked paprika (or regular paprika)
1/2 teaspoon coarse sea salt. INSTRUCTIONS
Wash the potatoes and cut into 1-inch chunks with a sharp knife and cutting board. Place in a microwave-safe bowl. Microwave on high for 12-15 minutes, tossing every 5 minutes or so, until the chunks can be pierced easily with a fork, but not falling apart.
While the potatoes are in the microwave, preheat your broiler. Place an oven rack on the second position below the broiler – not the top position.
Whisk together all the remaining ingredients (from the olive oil to the sea salt) in a separate small bowl to make the sauce. Set aside.
In a large bowl, combine the tender potatoes and the sauce, and toss to coat.
Place the potatoes on a rimmed baking sheet lined with aluminum foil, parchment paper, or a Silpat pan liner. I think aluminum is best for browning. Broil until brown and crispy, tossing often. Keep your eye on them as they cook so they don’t burn! Serve warm. :