Teriyaki Potatoes

These flavorful potatoes look oven-browned, but they're cooked in the microwave oven. Teriyaki sauce lends the color.

1 1/2 pounds tiny new potatoes (about 15 to 18)
    or medium red potatoes (about 5)
1 tablespoon butter or butter, cut up
1 tablespoon teriyaki sauce
1/4 teaspoon garlic salt
1/4 teaspoon dried Italian seasoning, crushed
Dash of ground black pepper
Dash of ground red pepper
Fresh-snipped rosemary (optional)
Dairy sour cream (optional)

Wash potatoes; scrub thoroughly with a vegetable brush. Cut tiny new potatoes into quarters or the medium potatoes into 1-inch pieces. Place potatoes in a 1 1/2-quart microwave-safe casserole. Add butter or margarine, teriyaki sauce, garlic salt, Italian seasoning, black pepper and red pepper. Toss to combine.

Cover; micro-cook on 100% power (HIGH) for 11 to 15 minutes or until 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.