In The Kitchen

Rosemary Garlic Potatoes

• 4 large red skin potatoes, cut into wedges (about 2 pounds)
  
• 1 1/2 teaspoons dried rosemary leaves
  
• 1 teaspoon garlic powder
  
• 2 tablespoons soft margarine spread (40% or more oil), melted
  

In large bowl, toss potatoes with rosemary and garlic. On lightly greased baking pan , arrange potatoes in single layer; drizzle with margarine. Broil 4-inches from heat source for 25 to 30 minutes or until tender, turning potatoes over once.

Makes four servings. 

More recipes featuring soft margarine spreads in place of butter