Teriyaki Potatoes (Microwave)
Submitted by blimp
Red new potatoes tossed with teriyaki sauce, butter, Italian seasoning and a kick of red pepper, then microwaved until tender. A savory, fuss-free side dish ready in under 40 minutes.
YIELD
5 servingsPREP
20 minCOOK
20 minREADY
40 minNeed a side dish that practically makes itself? These teriyaki potatoes deliver.
Red new potatoes get quartered and tossed with butter, teriyaki sauce, garlic salt, Italian seasoning and a dash of both black and red pepper.
Everything goes into one microwave-safe casserole, gets covered, and cooks on high for about 15 minutes with a couple of stirs along the way.
The teriyaki sauce coats the potatoes in a salty, slightly sweet glaze while the butter melts everything into a glossy, seasoned toss.
Finish with a sprinkle of fresh rosemary and a dollop of sour cream if you’re feeling generous.
Kitchen Tips
- Cut potatoes into uniform pieces so they cook evenly in the microwave. Uneven chunks mean some are mushy while others are still crunchy.
- Stir twice during cooking to redistribute the teriyaki and butter so every piece gets coated.
- For low-wattage microwaves, add an extra 2 minutes and check for tenderness with a fork before pulling them out.
- Fresh rosemary makes a real difference as a garnish here. The piney aroma pairs naturally with the earthy potatoes and savory teriyaki.
Ingredients
Directions
Wash potatoes; scrub thoroughly with vegetable brush.
Cut tiny new potatoes into quarters or the medium potatoes into 1” pieces.
Place potatoes in 1½ quart microwave safe casserole. Add margarine/butter, teriyaki sauce, garlic salt, Italian seasoning, and peppers.
Toss to combine.
Cover; microcook on 100% power (high) for 12 to 15 mins. (14 to 16 minutes for low-wattage ovens) or until potatoes are tender, stirring twice during cooking.
Stir before serving. Garnish with rosemary and serve with sour cream, if desired.
Makes 5 side dish servings.
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