| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
Side dish, Vegetables, Potatoes |
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, crushed |
|
|
Dash ground black pepper |
|
|
Dash red pepper |
|
|
Fresh snipped rosemary |
|
|
(optional) |
INSTRUCTIONS
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
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”