Rosemary Garlic Potatoes

  • Servings: 8
  • 1/4 cup Gold ’n Soft® Vegetable Oil Spread, melted
  • 4 pounds red skinned potatoes
  • 3 tsp. fresh rosemary leaves
  • 2 tsp. chopped garlic, fresh
  • 2 tsp. black pepper
  • 1 Tbsp. salt

Preheat oven to 400º F.

In a large bowl, toss potatoes with rosemary, garlic, salt, pepper and melted Gold ’n Soft® Vegetable Oil Spread.

Arrange potatoes in a single layer on an un-greased sheet pan.

Bake at 400º F for approximately 15-20 minutes or until they are soft on the inside and the outside.