Teriyaki Potatoes

Directions

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 1½ 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 until 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.