2 lb. (6 med.) Red River Valley red potatoes, cut into 2” cubes
2 T. butter or margarine
1 tsp. fresh lemon juice
1 tsp. minced garlic
1 T. chopped parsley
2 tsp. grated lemon peel
Salt & pepper, to taste
Cut butter or margarine into small pieces. Place potatoes, butter, lemon juice and garlic in a 1 1/2 to 2-quart microwave-safe casserole; toss. Cover with lid or vented plastic wrap and microwave on HIGH for 12 to 16 minutes, until just tender. Mix in parsley and lemon peel. Season with salt and pepper. Serves 6.
Red River Valley Potatoes Growers Association