Teriyaki potatoes
Yield: 5 Servings
Ingredients:
- 1 1/2 lb Tiny new potatoes (about
- 10) or medium red potatoes
- 5)
- 1 tb Margarine or butter cut Into pieces
- 1 tb Teriyaki sauce
- 1/4 ts Garlic salt
- 1/4 ts Italian seasoning
Instructions:
crushed Dash ground black pepper Dash red pepper Fresh snipped rosemary (optional) 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 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 till 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 SERVINGS: 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% vit. A 29% vit. C 1% calcium and 15% iron. Better Homes & Gardens Magazine
