DIRECTIONS

1. Preheat oven to 450°F and line a large baking sheet (with at least 1” sides) with foil.
2. Spray foil heavily with Crisco® Butter Flavor No-Stick Cooking Spray.
3. Wash potatoes then slice into ½-1-inch-thick rounds.
4. Wash again, then pat each slice dry with paper towel and place in a bowl.
5. In a small bowl, whisk together the canola oil, melted butter, salt, pepper and rosemary.
6. Pour the mixture over the potatoes and toss to coat.
7. Place rounds in a single layer on the baking sheet.
8. Bake for 15 minutes, then flip over and bake an additional 15 minutes.
9. Remove from the oven and scatter the garlic on the baking sheet then pour broth over the potatoes.
10. Return to the oven and bake 15 minutes or until the broth is absorbed.