- 20 infant red or yellow potatoes (1/2 to 2 creeps in width)
- 1 container (32 oz) Progresso™ vegetable stock
- 1/2 glass spread, softened
- 3 cloves garlic, finely cleaved
- 1/2 teaspoon salt
- 2 tablespoons finely cleaved chives
Warmth broiler to 450°F. Splash 18×13-inch rimmed skillet with cooking shower.
In 5-quart Dutch broiler, blend potatoes and soup; warmth to bubbling over high warmth. Diminish warmth to low; stew 30 to 35 minutes or until the point that potatoes are delicate when punctured with fork; deplete, holding soup for another utilization whenever wanted. Shake container with potatoes over low warmth to dry. Expel from warmth.
In little bowl, blend dissolved spread and garlic. Pour 1/4 measure of the spread blend over potatoes; hurl to coat altogether. Place potatoes in container. Utilize base of glass or estimating mug to straighten every potato to around 1/2-inch thickness. Sprinkle top with residual margarine blend; season with salt.
Prepare 35 to 40 minutes, turning once, until seared and fresh. Exchange to serving platter; sprinkle with chives.