- 3 Tablespoons buttery spread, such as Country Crock® Spread, divided
- 3 Tablespoons grated Parmigiano-Reggiano
- 3 Tablespoons seasoned panko bread crumbs
- 1/2 Teaspoon dried basil
- 1 Pound baby red potatoes, halved lengthwise
Preheat oven to 400 degrees. Grease baking sheet with 1 tablespoon buttery spread, such as Country Crock® Spread.
Combine Parmesan cheese, bread crumbs and basil in small bowl. Spread remaining 2 tablespoons Spread on cut sides of potatoes. Dip into bread crumb mixture. Arrange, cut sides down, on prepared baking sheet.
Bake 20 minutes or until potatoes are tender. Remove potatoes from baking sheet with spatula.