Healthy potatoes from the microwave

Ingredients for 2 servings:

• 400 g potatoes
• 2 tbsp salt – brine
• 1 tbsp parsley, chopped
• possibly olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

when things need to go quickly

If you’re in a hurry, microwave potatoes are a good choice, especially if you prepare them “healthily.” I usually cook my potatoes this way these days, even if I have time. Place small, unpeeled or peeled, cut potatoes in a microwave container with a lid and pour over about 2 tablespoons of brine (saturated rock salt solution). Let stand for about 10 minutes, shaking them several times with the lid closed so that the brine and starch are distributed. Then place in the microwave at 750 watts. After about 5 minutes, check how soft they are. Add a few more minutes as needed. During the cooking time, shake the closed container 2-3 times to distribute the liquid. The result is “quick” potatoes that not only retain their natural minerals, but also all the important minerals from the brine. Sprinkle with fresh parsley and, if desired, a little olive oil. P.S. If this is too salty for you, you can of course dilute the brine a bit. Making brine: Pour German rock salt or Himalayan salt into a bottle and pour on spring water. The brine is ready after a few hours. When it’s almost used up, simply add more water. The salt crystals only dissolve up to the maximum saturation level! I asked an employee at the Bad Reichenhall salt mine where you can buy the rock salt there in chunks: nowhere! It’s only refined as table salt. But livestock lick salt, for example from Baywa, is pure rock salt! While it doesn’t have official food approval, it’s definitely pure rock salt. In Germany, there’s only the Reichenhall mine and one in eastern Germany. But that’s without guarantee! Another alternative is Bickelbach rock salt, but its ingredients aren’t supposedly quite as good—at least it’s better than refined salt and not nearly as expensive. You just have to buy 10 kg at once.