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