| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | Side dish, Vegetables, Potatoes | 5 | Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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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