Teriyaki Potatoes (Microwave)
Yield
5 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
new potatoes
10 tiny or 5 medium, red |
|
| 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
ground |
*
|
| 1 | dash |
red pepper flakes
ground |
*
|
| 1 | x |
rosemary leaves
fresh, snipped, opt. |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
new potatoes
10 tiny or 5 medium, red |
|
| 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
ground |
*
|
| 1 | dash |
red pepper flakes
ground |
*
|
| 1 | x |
rosemary leaves
fresh, snipped, opt. |
*
|
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.
