Teriyaki Potatoes

1 1/2 lb Tiny new potatoes (about

10) or medium red potatoes

5)

1 tb Margarine or butter, cut

Into pieces 1 tb Teriyaki sauce

1/4 ts Garlic salt

1/4 ts Italian seasoning, crushed

Dash ground black pepper Dash red pepper Fresh snipped rosemary (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