Recipe - Teriyaki Potatoes

1 One half pound Tiny new potatoes (about
10) or medium red potatoes
5)
1 tablespoon Margarine or butter, cut
Into pieces
1 tablespoon Teriyaki sauce
One fourth teaspoon Garlic salt
One fourth teaspoon 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 1inch pieces. Place
potatoes into 1One half quart microwavesafe casserole. Add margarine or
butter, teriyaki sauce, garlic salt, Italian seasoning, black pepper, and
red pepper. Toss to combine. Cover; microcook on 100% power (high) for 12
to 15 minutes (14 to 16 minutes for lowwattage 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 sidedish
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