Teriyaki Potatoes Recipes

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TERIYAKI POTATOES



Teriyaki Potatoes image

Provided by Paula

Categories     Side Dish

Time 17m

Number Of Ingredients 7

300 g baby potatoes
1 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp sugar
1 tbsp mirin
1 tbsp sake
2 tbsp water

Steps:

  • Wash the potatoes, but don't scrub too hard - you want to keep the skin on. Cut each potato in half, or in quarters if they're big.
  • Place the potatoes on a plate, cover with cling wrap and microwave on high for 3 to 4 minutes (or boil them for 3 to 4 minutes).
  • Heat the vegetable oil in a pan and fry the potatoes over medium heat for 5 to 6 minutes, or until the potatoes have browned. Then wipe away the excess oil from the pan with a paper towel.
  • Add the teriyaki ingredients to the pan and cover. Simmer over medium-low heat, flipping the potatoes occasionally, until they have cooked through and the liquid has almost completely evaporated, about 5 to 6 minutes. Dish out and enjoy!

TERIYAKI POTATOES



Teriyaki Potatoes image

This recipe was purchased from a family collection of recipes during an estate sale of the Patrick Family in Canton, Texas in 1981. The purchaser is a cook known as Chefmeow, who posted this on the Internet. Chefmeow has a very large collection of estate sale recipes that she generously shares with fellow cooks. I have made...

Provided by Lillian Russo

Categories     Potatoes

Time 25m

Number Of Ingredients 9

10 small new potatoes
1 Tbsp butter cut into pieces
1 Tbsp teriyaki sauce-i used 1 tbls. brown sugar + 1 tbls. soy sauce instead
1/4 tsp garlic salt
1/4 tsp italian seasoning-crushed
1/8 tsp black pepper
1/8 tsp red pepper
fresh snipped rosemary- i used thyme
sour cream-garnish-optional

Steps:

  • 1. Wash potatoes then scrub thoroughly with a vegetable brush.
  • 2. Cut potatoes into quarters then place in microwave safe casserole dish.
  • 3. Add butter, teriyaki sauce, garlic salt, Italian seasoning, black pepper and red pepper.
  • 4. Toss to combine then cover and microwave on high for 15 minutes stirring twice.
  • 5. Stir before serving then garnish with snipped rosemary and serve with sour cream.

CHICKEN & POTATOES TERIYAKI



Chicken & Potatoes Teriyaki image

This is a favorite recipe--the potatoes are a unique addition to chicken teriyaki. ZWT 3: U.S. (potatoes), Japan (teriyaki)

Provided by lucid501

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

4 medium potatoes
1 lb boneless skinless chicken breast, cut into 3/4-inch cubes
2 tablespoons canola oil
1/2 cup sliced green onion (optional)
1/4 cup prepared teriyaki sauce

Steps:

  • Cut potatoes into slices or cubes and microwave 10 minutes until tender.
  • While potatoes are cooking, brown chicken in oil over high heat in a large skillet.
  • Add potatoes; saute and toss until potatoes are lightly browned.
  • Add onions (if using) and teriyaki sauce, toss until heated through.
  • This is good served over rice.

TERIYAKI POTATOES



Teriyaki Potatoes image

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).

Provided by HeatherFeather

Categories     Potato

Time 26m

Yield 5 serving(s)

Number Of Ingredients 9

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)

Steps:

  • Wash and scrub potatoes, then cut into quarters and place into a microwave safe 1 1/2 quart casserole.
  • Add all remaining ingredients except rosemary, tossing to combine.
  • 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.
  • 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.
  • Stir again before serving and add rosemary and serve with sour cream on the side, if desired.

Nutrition Facts : Calories 130, Fat 2.5, SaturatedFat 1.5, Cholesterol 6.1, Sodium 166.6, Carbohydrate 24.7, Fiber 3.1, Sugar 1.6, Protein 3

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