Food on Friday: Quick mustard potatoes

One of the things that Jamie Oliver recommends in Meals in Minutes is to cook potatoes in the microwave. It’s not something that I’d thought to do much, but it makes sense, since otherwise potatoes take a long time from scratch, longer than most everyday main dishes that aren’t roasts. I made this pretty much as directed, except I had some leftover roasted garlic, so I made a little vinaigrette with it, the mustard, olive oil, and juice from the leftover lemon half, and then mixed it into the smashed potatoes. Nummy. Below is the recipe edited slightly but mostly original.

Potatoes (From Jamie Oliver’s Meals in Minutes)
1 1/2 pounds Yukon Gold potatoes
1/2 lemon
1 heaping teaspoon whole-grain mustard
a small bunch of fresh parsley

Wash the potatoes and get rid of any gnarly bits. Cut any large ones in half, quickly stab any whole ones, and put into a large microwave-safe serving bowl. Add 1/2 lemon and a good pinch of salt and pepper. Cover with a double layer of plastic wrap and microwave on full power for around 17 minutes, or until cooked through.
Get the potatoes out of the microwave. Carefully pierce and remove the plastic wrap. Discard the lemon half, add the mustard, olive oil, and salt and pepper with the parsley. Break and crush the potatoes with a spoon, mixing all the flavors together.

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