Ingredients
- 1/4 italian seasoning
- 425 gr tiny potatoes (new)
- 16 ml teriyaki sauce
- 14 gr margarine
- 1 gr garlic salt
ds Ground black pepper ds Ground red pepper Fresh snipped rosemary (opt) Wash potatoes; scrub thoroughly with vegetable brush. Cut tiny new potatoes into quarters or the med. potatoes into 3 cm pieces. Place potatoes in
1. 0.5-qt. microwave safe casserole. Add margarine/butter, teriyaki sauce, garlic salt, Italian seasoning, and peppers. Toss to combine. Cover; microcook on 100% power (high) for dozen to 15 mins. (14 to 16 mins. for low-wattage ovens) or till potatoes are tender, stirring twice during cooking. Stir before serving. Garnish with rosemary and serve with sour cream, if desired. Makes 5 side dish servings. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + half FAT EXCHANGE?
