Teriyaki Potatoes
Recipe from
Better Homes and Gardens
These flavorful potatoes look oven-browned, but they're cooked in the microwave.
Servings:
Makes 5 side-dish servings.
Total Time:
25 mins
Ingredients
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1-1/2 poundstiny new potatoes (about 15 to 18) or medium red potatoes (about 5)see savings
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1 tablespoonmargarine or butter, cut-upsee savings
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1 tablespoonteriyaki saucesee savings
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1/4 teaspoongarlic saltsee savings
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1/4 teaspoondried Italian seasoning , crushedsee savings
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Dashground black peppersee savings
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Dashground red peppersee savings
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Dashground red peppersee savings
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Fresh snipped Rosemary (optional)see savings
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Dairy sour cream (optional)see savings
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Directions
1.
Wash potatoes; scrub thoroughly with a vegetable brush. Cut tiny new potatoes into quarters or the medium potatoes into 1-inch pieces.
2.
Place potatoes in a 1-1/2-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 11 to 15 minutes or until potatoes are tender, stirring twice during cooking. Stir before serving.
3.
Garnish with snipped rosemary and serve with sour cream, if desired. Makes 5 side-dish servings.
Nutrition information
Per serving: Calories 155, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 277 mg, Carbohydrate 31 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 2%, Vitamin C 29%, Calcium 1%, Iron 15%.
Percent Daily Values are based on a 2,000 calorie diet
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