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)
  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