Teriyaki potatoes

Teriyaki potatoes



  • garlic salt - 1/4 tsp
  • teriyaki sauce - 1 Tbsp
  • dash of ground red pepper - 1 item
  • dash of ground black pepper - 1 item
  • Italian seasoning, crushed - 1/4 tsp
  • tiny new potatoes about 10 or medium red potatoes about 5
  • margarine or butter, cut into pieces - 1 Tbsp
  • fresh snipped rosemary optional - 1 item

How to make teriyaki potatoes:

Wash potatoes; scrub thoroughly with a vegetable brush. Cut tiny new potatoes into quarters or the medium potatoes into 1-inch pieces. Place potatoes in 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 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.

Nutrition facts per serving: 155 cal., 2 g total fat (0 g sat. fat), 0 mg chol., 277 mg sodium, 31 g carbo., 1 g fiber, 3 g pro. Daily Value: 2% vitamin A, 29% vitamin C, 1% calcium and 15% iron.

Recipe categories: Side dish, Potato, Vegetables.

Teriyaki potatoes
Average rating: 3.8 of 5, total votes: 6
Cook. Time: PT26M
Total Time: PT26M

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Related ingredients:
sugar, pkg, sour cream, grated carrots, 5 oz, ritz crackers
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