1-1/2 pound of tiny new potatoes (about 10) or medium red potatoes 5 1/4 teaspoon of Italian seasoning, crushed a dash of ground black pepper 1 tablespoon of margarine or butter, cut into pieces a dash of red pepper fresh snipped rosemary 1 tablespoon of Teriyaki sauce 1/4 teaspoon of garlic salt
Wash the potatoes; scrub thoroughly 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.
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