Teriyaki Potatoes - cooking recipe

Ingredients

1 1/2 lb. tiny new potatoes (about 10) or medium red potatoes (about 5)
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)

Preparation

Wash potatoes; scrub thoroughly with a vegetable brush.
Cut tiny new potatoes into quarters or the medium potatoes into 1-inch pieces.
Place potatoes in 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 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.