Teriyaki Potatoes

Here’s a side dish that punches above its weight for something that comes out of a microwave. Red-skinned potatoes quartered or chunked, tossed with teriyaki sauce, butter, garlic salt, Italian seasoning, and a dash of red pepper flakes, then microwaved until tender. The teriyaki coats each piece with a salty-sweet glaze as the potatoes steam in their own moisture.

The microwave method actually works well for small potatoes. The covered casserole traps steam, cooking the potatoes evenly without drying them out. Stirring twice during the 12-15 minutes ensures every piece gets coated and cooks through at the same rate. No need to boil water, no waiting for an oven to preheat.

Leave the skins on. Red potato skins are thin, hold together during cooking, and add color to the finished dish. They also absorb the teriyaki glaze along the edges, creating little pockets of concentrated flavor.

Chef Tips

• Cut all potato pieces to roughly the same 1-inch size. Uneven pieces mean some are mushy while others are still hard in the center.
• Crush the Italian seasoning between your fingers before adding. This releases the oils and distributes the herb flavor more evenly.
• Stir gently to avoid breaking the potatoes apart. They soften quickly in the microwave.
• A dollop of sour cream at serving balances the salt from the teriyaki and garlic salt nicely.

Variations

• Add a tablespoon of sesame oil and sprinkle with toasted sesame seeds for a more Asian-forward flavor.
• Toss in a handful of frozen edamame during the last 3 minutes of cooking for color and protein.
• Swap teriyaki for soy sauce and a squeeze of fresh lime juice for a brighter, less sweet version.