Finest Lemon-Pepper Potatoes

  • 2 pounds (6 medium) Nodak RED potatoes, cut into 2-inch cubes
  • 2 tablespoons margarine or butter, cut into small pieces
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped parsley
  • 2 teaspoons grated lemon peel
  • 1/4 to 1/2 teaspoon freshly ground black pepper
  • Salt, to taste


Place potatoes, butter, lemon juice, and garlic in 1.5- to 2-quart microwave casserole; toss. Cover with lid or vented plastic wrap and microwave on HIGH, 12 to 16 minutes until just tender. Mix in parsley, lemon peel, and pepper. Season with salt. MAKES 6 SERVINGS.
This recipe was tested in a 700-watt microwave. Adjust time according to your own oven.

Prairie Potato Wedges

  • 3 medium Nodak RED potatoes, scrubbed, about 1.5 lbs.
  • 3/4 cup cornflake crumbs
  • 1/4 cup parmesan cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup margarine or olive oil


Preheat oven to 425°. Lightly butter a 15.5 x 10.5 jelly roll pan. Cut each potato lengthwise into 8 equal wedges, set aside. In a shallow dish mix the cornflake crumbs, parmesan cheese, salt, and pepper. Dip each wedge into melted butter then coat with crumb mixture. Place wedges on pan. Pour remaining butter around wedges. Bake for 30-40 minutes or until fork tender. MAKES 4 SERVINGS.

Potato Soup

  • 1 stalk celery chopped
  • 2 large tablespoons onion, chopped
  • 1 small shredded carrot
  • 1 can chicken broth
  • 1 small summer squash, chopped small
  • 2-3 tablespoons margarine or butter
  • Salt and pepper to taste
  • 1 & 2/3 cup skim or whole milk
  • 1 tablespoon cornstarch
  • 5 medium red potatoes, chopped small


Sauté celery, onion, and carrot until onion is transparent in butter. Add chicken broth and chopped potatoes. Bring to boil and cook for 20 minutes or until potatoes are very soft. In separate saucepan, cook the chopped squash in a small amount of water, lightly salted until crisp tender. When potatoes are done, smash some and add the squash, milk, and cornstarch. Bring to a boil. Season to taste. I love the fresh taste of the vegetable mixture. MAKES 6-8 SERVINGS.

Herbed Potatoes

  • 2-3 lbs small or new potatoes
  • 2 tablespoons margarine or butter
  • 2 teaspoons lemon juice
  • 1 tablespoon dried parsley
  • 1 tablespoon dried chives
  • 1/2 teaspoon dried dill


Wash potatoes. Cut into quarters if potatoes are large. Cook in water until done. In the meantime, place all other ingredients into a bowl and heat until hot in microwave. Drain cooked potatoes, and pour mixture over. Toss lightly until coated. Let set a few minutes. MAKES 4-6 SERVINGS.



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