Teriyaki Potatoes

• 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)

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.

red skinned new potatoes, butter, teriyaki sauce, garlic salt, italian seasoning, black pepper, cayenne pepper, fresh rosemary, sour cream

Taken from www.food.com/recipe/teriyaki-potatoes-103031 (may not work)