(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Peel potatoes. Cut the ends off so they will stand upright, then halve each potato into two 1 or 2-inch-tall cylinders. Place all the potatoes in cold water for 20 minutes. Drain and pat dry. Sprinkle with salt.
Preheat oven to 425°F.
In a large oven-safe skillet, like a cast iron skillet, melt 2 tablespoon Country Crock spread over medium heat. Add the potatoes, and cook until golden brown, 8-9 minutes. Add remaining 2 tablespoons Country Crock spread and flip the potatoes. Cook until the other side is golden brown, 8-9 more minutes.
Pour chicken broth into the pan and sprinkle potatoes with ground pepper. Transfer the pan to the oven and bake until the potatoes are cooked through, 30-35 minutes.
Meanwhile prepare the cranberry spread. Stir together all the ingredients in a small bowl until well mixed.
Serve potatoes warm with rosemary cranberry spread on the side.
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