BAKED/GRILLED POTATOES.

BAKE ANY NUMBER AND SIMILAR SIZE OF RED POTATOES IN THE MICROWAVE UNTIL ALMOST DONE.

CUT IN HALF AND RUB ALL WITH OLIVE OIL*. ON THE "WHITE" SPRINKLE SALT (LIGHTLY). OREGANO AND PAPRIKA.

PLACE A SHEET OF ALUMINUM FOIL ON THE GRILL AND PUT THE POTATOES ON SKIN SIDE DOWN SKIN SIDE DOWN. COOK FOR 3-5 MINUTES. TURN THE POTATOES OVER AND COOK ANOTHER 7-10 MINUTES UNTIL GOLDEN BROWN.

GIVES A BAKED POTATO A GREAT FLAVOR

*IF YOU WANT, YOU CAN SUBSTITUTE BUTTER OR MARGERINE ON THE "WHITE"

IT"S 2:30AM AND THE CAKE MAKER IS SOUND ASLEEP.I'D BE COMMITTING SUICIDE IF I WOKE HER UP.

I enjoyed your blog so much. I am new to the forum and boy did I get a good laugh from your easy outlook on things that drive the rest of us over the edge.You must have been a standup comic in a past life. The world needs more 007s around.. keep em coming.

maggiemack15

Great recipe for the potatoes will try it next week and enjoy the humor...I don't blog but will enjoy following yours.. BTW wanted to say that when I see your comments in the forums, i can't help picturing you sitting there in front of the computer with your slicker on and the SH** dripping off..

Tom, ROFLMFAO

Marty,

I'm going to try to microwave. I always just parboil mine, then drain and leave to cool before coating with olive oil. They are also great with infused olive oil. To make the infusion I place some basil leaves, rosemary leaves and garlic in olive oil. Let sit for three days. This oil is great. It can be used in any receipe to add more flavor.

I do red and regular potatoes in the microwave all the time. I use a vegetable steamer made for microwaves to cook them in if I'm cutting them up in quarters to mash or eat that way. Whole potatoes work best if on a raised (plastic) rack - one inch is enough.

Jean

THE BEST FLAVOR COMES WHEN THEY'RE FINISHED OFF ON THE GRILL. THANKS FOR THE SUGGESTIONS.

MARTY

Red potatoes are supposed to be better for you than the Idaho kind... more nutrients I guess.