Recipe courtesy of dietitian, Marie-Eve Caplette
PEI russet potatoes
tbsp (30 ml) olive oil
tsp (2.5 ml) dried basil
tbsp (2.5 ml) dried thyme
tsp (2.5 ml) garlic powder
tsp (2.5 ml) paprika
Peel and cut the potatoes into cubes.
Place the cubes in a microwave safe bowl*. Add a drop of water and cook on high intensity for 4 minutes. Be careful, the bowl will be hot!
In a skillet, heat the oil over medium heat. Add the potatoes, basil, thyme, garlic powder and paprika. Season to taste. Cook for 10 minutes, stirring occasionally, or until the potatoes are grilled.
*If you do not have a microwave, boil the potatoes for 5 minutes in boiling salted water.
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