Teriyaki Potatoes

• 1 1/2 pounds tiny new potatoes (about 10) or medium red potatoes (about 5)
• 1/4 teaspoon garlic salt
• 1/4 teaspoon Italian seasoning, crushed
• 1 tablespoon margarine or butter, cut into pieces
• Dash of ground black pepper
• Dash of ground red pepper
• 1 tablespoon teriyaki sauce
• Fresh snipped rosemary (optional)

1. Wash potatoes, scrub thoroughly with a vegetable brush.
2. Cut tiny new potatoes into quarters or medium potatoes into 1 inch pieces.
3. Place potatoes in 1 1/2 quart microwave-save casserole. Add margarine or butter, teriyaki sauce, garlic salt, Italian seasoning, black pepper, and red pepper.
4. Toss to combine.
5. Cover and microcook on 100% power (HIGH) for 12 to 15 minutes or until potatoes are tender, stirring twice during cooking.
6. Stir before serving.
7. Garnish with snipped rosemary and serve with sour cream if desired.
8. Makes 5 side dish servings.

tiny new potatoes, garlic salt, italian seasoning, margarine, ground black pepper, ground red pepper, teriyaki sauce, rosemary

Taken from www.cookbooks.com/Recipe-Details.aspx?id=86736 (may not work)