Teriyaki Potatoes

• 1 1/2 lb. new potatoes (red)
• 1 Tbsp. margarine or butter, cut into pieces
• 1 Tbsp. teriyaki sauce
• 1/4 tsp. garlic salt
• 1/4 tsp. Italian seasoning, crushed
• dash of ground black pepper
• dash of ground red pepper
• fresh snipped rosemary (optional)

1. Wash potatoes, then cut into 1-inch pieces.
2. Place potatoes in a 1 1/2-quart microwave-safe casserole.
3. Add margarine or butter, teriyaki sauce, garlic salt, Italian seasoning and the red and black pepper.
4. Toss to combine.
5. Cover; microcook on High for 12 to 15 minutes (14 to 16 minutes for low-wattage ovens), or until potatoes are tender, stirring twice during cooking.
6. Stir before serving.
7. Garnish with rosemary.
8. Makes 5 side dish servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=243679 (may not work)