Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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