1 1/2 lb Tiny new potatoes (about 10) -or med. 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 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 1" pieces. Place potatoes in 1.1/2-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 12 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 + 1/2 FAT EXCHANGE? Source: Karen Winchell of Fort Collins, CO; BH&G (2/94) :: MM by Sue Woodward