These flavorful potatoes look oven-browned, but they're cooked in the
microwave oven.1-1/2 lbs. tiny new potatoes (about 10) or medium red potatoes (about 5)
1 Tbs. margarine or butter, cut into pieces
1 Tbs. teriyaki sauce
1/4 tsp. garlic salt
1/4 tsp. Italian seasoning, crushed
Dash ground black pepper
Dash ground red pepper
Fresh snipped rosemary, optional
| | 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 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. -Better Homes and Gardens, February 1994 |
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