Teriyaki Potatoes

1. 1

   Wash potatoes; scrub thoroughly with a vegetable brush.

2. 2

   Cut tiny new potatoes into quarters or the medium potatoes into 1-inch pieces.

3. 3

   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.

4. 4

   Toss to combine.

5. 5

   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.

6. 6

   Stir before serving.

7. 7

   Garnish with snipped rosemary and serve with sour cream if desired.

8. 8

   Makes 5 side dish servings.

No additional tips available.