Teriyaki potatoes

5 servings

Ingredients

Quantity Ingredient
1½ pounds Tiny new potatoes (about 10) or md red potatoes 5)
1 tablespoon Margarine or butter, cut Into pieces
1 tablespoon Teriyaki sauce
¼ teaspoon Garlic salt
¼ teaspoon Italian seasoning, crushed Dash ground black pepper Dash red pepper Fresh snipped rosemary (optional)

Directions

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 1-½ 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.

Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE(ABOUT) + 1 FAT EXCHANGE;

Better Homes & Gardens Magazine Reposted 4 you and yours via Nancy O'Brion and her Meal-Master

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