Teriyaki Potatoes
Yield
5 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
red skinned potatoes
10 small, or 5 medium |
|
| 1 | tablespoon |
margarine
or butter, cut into pieces |
|
| 1 | tablespoon |
teriyaki sauce
|
|
| ¼ | teaspoon |
garlic salt
|
|
| ¼ | teaspoon |
italian seasoning
crushed |
*
|
| 1 | dash |
black pepper
freshly ground |
*
|
| 1 | dash |
red pepper flakes
|
*
|
| 1 | x |
rosemary leaves
fresh snipped, (optional) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
red skinned potatoes
10 small, or 5 medium |
|
| 15 | ml |
margarine
or butter, cut into pieces |
|
| 15 | ml |
teriyaki sauce
|
|
| 1.3 | ml |
garlic salt
|
|
| 1.3 | ml |
italian seasoning
crushed |
*
|
| 1 | dash |
black pepper
freshly ground |
*
|
| 1 | dash |
red pepper flakes
|
*
|
| 1 | x |
rosemary leaves
fresh snipped, (optional) |
*
|
Directions
Wash potatoes; scrub throughly with a vegetable brush.
Cut tiny new potatoes into quarters or the medium potatoes into 1-inch pieces.
Place potatoes into 1½ quart microwave-safe casserole.
Add margarine or butter, teriyaki sauce, garlic salt, Italian seasoning, black pepper, and red pepper.
Toss to combine. Cover; micro-cook on 100% power (high) for 12 to 15 minutes (14 to 16 minutes for low-wattage ovens) or until potatoes are tender, stirring twice during cooking.
Stir before serving.
Garnish with snipped rosemary and serve with sour cream, if desired.
Makes 5 side-dish servings.
