50 ml onion, finely chopped 1/4 cup
25 ml olive oil 2 tbsp
15 ml butter 1 tbsp
1 clove garlic, minced
50 ml fresh parsley, chopped 3 tbsp
15 ml fresh basil, chopped 1 tbsp
5 ml chili powder 1 tsp
salt & pepper to taste
4 large russet potatoes
In 8 cup (2 L) baking dish; combine onion, oil, butter and garlic; microwave on high for 1 1/2 to 2 minutes or until onion is softened, stirring once. Stir in parsley, basil, chili powder, salt and pepper. Set aside.
Wash and scrub potatoes well. Halve lengthwise; cut each half into 4 sticks. Add to baking dish; toss to coat evenly. Cover and microwave at high for 10 to 12 minutes or until fork-tender, stirring halfway through cooking time.
To serve, spoon onion mixture over potatoes.
Serves 4