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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 5 |
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A twist on the typical potato side dish - made even easier by cooking in the microwave. This was a $100 prize-winner in a Better Homes & Gardens contest (not me). Ingredients:
1 1/2 lbs red skinned new potatoes (tiny sized, about 10) |
1 tablespoon butter or 1 tablespoon margarine, cut into pieces |
1 tablespoon bottled teriyaki sauce |
1/4 teaspoon garlic salt, to taste |
1/4 teaspoon italian seasoning, crushed |
1 dash black pepper, to taste |
1 dash cayenne pepper, to taste |
1 teaspoon fresh rosemary, minced (optional) |
sour cream, to garnish (optional) |
Directions:
1. Wash and scrub potatoes, then cut into quarters and place into a microwave safe 1 1/2 quart casserole.
2. Add all remaining ingredients except rosemary, tossing to combine.
3. Cover and cook on HIGH power for 12-16 minutes (time will vary based on the wattage of your microwave) or until potatoes are tender, stirring a few times during cooking.
4. If your microwave does not have a rotating base, every time you stir, you should also give the casserole a 1/4 turn so it cooks evenly.
5. Stir again before serving and add rosemary and serve with sour cream on the side, if desired.
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