Teriyaki Potatoes



	Teriyaki Potatoes vegetables, side dish, potatoes 1 1/2 lb tiny new potatoes (about 1 10) or medium red potatoes 1 5) 1 tablespoon margarine or butter, cut 1 into pieces 1 tablespoon teriyaki sauce 1/4 teaspoon garlic salt 1/4 teaspoon italian seasoning, crushed 1 dash ground black pepper 1 dash red pepper 1 fresh snipped rosemary 1 (optional) Wash potatoes; scrub throughly with a vegetable brush. Cut tiny new potatoes into quarters or the medium potatoes into 1-inch pieces. Place potatoes into 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; micro-cook on 100% power (high) for 12 to 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. NUTRITION FACTS PER SERVINGS: 155 cal., 2 g total fat (0 g sat. fat), 0 mg chol, 277 mg sodium, 31 g carbo., 1 g fiber, 3 g pro. Daily Value: 2% vit. A, 29% vit. C, 1% calcium, and 15% iron. Better Homes & Gardens Magazine