Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 lbs tiny new potatoes (about 10)
- -or med. red potatoes (5)
- 1 tbsp margarine or butter, cut
- -into pieces
- 1 tbsp teriyaki sauce
- 1/4 tsp garlic salt
- 1/4 tsp italian seasoning, crushed
- ds ground black pepper
- ds ground red pepper
- fresh snipped rosemary (opt)
- =
Directions
Wash potatoes; scrub thoroughly with vegetable brush. Cut tiny new potatoes into quarters or the med. potatoes into 1" pieces. Place potatoes in 1.½-qt. Microwave safe casserole. Add margarine/butter, teriyaki sauce, garlic salt, italian seasoning, and peppers. Toss to combine. Cover; microcook on 100% power (high) for 12 to 15 mins. (14 to 16 mins. For low-wattage ovens) or till potatoes are tender, stirring twice during cooking. Stir before serving. Garnish with rosemary and serve with sour cream, if desired. Makes 5 side dish servings. Food exchange per serving: 1 starch/bread exchange + ½ fat exchange?