Ingredients
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1 1/2 lbs red skinned new potatoes (tiny sized, about 10)
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1 tablespoon butter or 1 tablespoon margarine, cut into pieces
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1 tablespoon bottled teriyaki sauce
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1/4 teaspoon garlic salt, to taste
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1/4 teaspoon italian seasoning, crushed
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1 dash black pepper, to taste
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1 dash cayenne pepper, to taste
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1 teaspoon fresh rosemary, minced
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sour cream, to garnish
Instructions
- Wash and scrub potatoes, then cut into quarters and place into a microwave safe 1 1/2 quart casserole.
- Add all remaining ingredients except rosemary, tossing to combine.
- Cover and cook on HIGH power for 12-16 minutes (time will vary based on the wattage of your microwave) or until potatoes are tender, stirring a few times during cooking.
- If your microwave does not have a rotating base, every time you stir, you should also give the casserole a 1/4 turn so it cooks evenly.
- Stir again before serving and add rosemary and serve with sour cream on the side, if desired.