Teriyaki potatoes (microwave)
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Tiny new potatoes (about 10) or med. red potatoes (5) |
| 1 | tablespoon | Margarine or butter; cut into pieces |
| 1 | tablespoon | Teriyaki sauce |
| ¼ | teaspoon | Garlic salt |
| ¼ | teaspoon | Italian seasoning; crushed |
| dash | Ground black pepper | |
| dash | Ground red pepper | |
| Fresh snipped rosemary (opt) | ||
Directions
Wash potatoes; scrub thoroughly with vegetable brush. Cut tiny new potatoes into quarters or the med. potatoes into 1" pieces. Place potatoes in 1⅒/2-qt. 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 mins. for low-wattage ovens) or till 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. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + ½ FAT EXCHANGE? Source: Karen Winchell of Fort Collins, CO; BH&G (2/94) :: MM by Sue Woodward
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