Roasted Potatoes with Rosemary

Crisco Olive Oil No-Stick Cooking Spray
3 tbsp. Crisco Pure Olive Oil
 or 3 tbsp Crisco Light Olive Oil
1 tbsp chopped fresh rosemary
1/2 tsp garlic powder
Salt and pepper, to taste
2 lbs potatoes, cut in half or fourths
 (red skin, Yukon gold, fingerling)

1. Heat oven to 425. Coat 15 by 10 inch baking sheet with non stick spray.
2. Stir together oil, rosemary, garlic powder, salt and pepper in large bowl. Add potatoes.   Toss well until coated. Spread evenly in prepared pan.
3. Bake 30 to 35 minutes, stirring occasionally until potatoes are fork tender and golden brown.