1. Heat packed light brown sugar, apple juice, butter, cinnamon, ginger, and nutmeg in small saucepan over medium heat. Cook, stirring constantly, until butter has melted and sugar is dissolved, 2 to 4 minutes. Toss potatoes in large bowl with oil, salt, and pepper to taste until evenly coated. Line 18 x 13-inch heavy-duty rimmed baking sheet with aluminum foil and coat with nonstick cooking spray. Arrange potatoes in single layer on baking sheet and cover tightly with aluminum foil. Adjust oven rack to middle position and place potatoes in cold oven. Turn oven to 425°F and cook potatoes 30 minutes.

2. Remove baking sheet from oven and carefully remove top layer of foil. Return potatoes to oven and cook until bottom edges of potatoes are golden brown, 15 to 25 minutes.

3. Remove baking sheet from oven and brush potatoes with half of glaze, flip slices over with thin metal spatula, and brush with remaining glaze. Continue to roast until bottom edges of potatoes are golden brown, 18 to 22 minutes longer. Remove from oven; let potatoes cool 5 to 10 minutes; transfer to platter and serve.

Serves 4 to 6