Oven-Roasted Potatoes with Rosemary

Oven-Roasted Potatoes with Rosemary
Makes 4 servings

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Ingredients

4	medium all-purpose potatoes (about 2 pounds), peeled, if desired, and cut into large chunks
6	tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread, melted
1	large shallot or small onion, thinly sliced
2	teaspoons chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves, crushed
3/4	teaspoon salt
1/8	teaspoon ground black pepper

Preheat oven to 450°F.

In large bowl, combine all ingredients. In 13×9-inch baking or roasting pan, arrange potato mixture. Roast, stirring occasionally, 50 minutes or until potatoes are tender and golden.

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I Can't Believe It's Not Butter!® | Sides, Vegetable | Potato | 6 Ingredients or Less

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