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Teriyaki Potatoes Recipe

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This recipe for Teriyaki Potatoes, by , is from The Not So Secret Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Helen Henderson


1 1/2 lb. tiny new potatoes (about 10) or medium red potatoes (about 5)
1 TBspn teriyaki sauce
1/4 tspn Italian seasoning, crushed
Dash ground red pepper
1 TBspn margarine or butter, cut into pieces
1/4 tspn garlic salt
Dash ground black 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; microwave on high for 12-15 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.




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