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Mustard & Rosemary Roasted Potatoes




Source of Recipe


From Simply Delicious Roasted Potatoes


List of Ingredients




These potatoes start out looking very wet, but the mixture cooks down to leave the potatoes crisp, crusty, and tangy.

Serves four to six.

1/3 cup plus 1 Tbs. Dijon mustard


1/4 cup olive oil


1 Tbs. dry vermouth or other dry white wine


2 cloves garlic, minced


1 Tbs. chopped fresh rosemary


1 tsp. coarse salt


Freshly ground black pepper


2 lb. red-skinned potatoes, cut into 3/4- to 1-inch dice




Recipe



Heat the oven to 400�F. In a large mixing bowl, whisk together the mustard, olive oil, vermouth, garlic, rosemary, salt, and pepper. Add the potatoes and toss to coat. Dump the potatoes onto a large rimmed baking sheet and spread them in a single layer. Roast, tossing with a spatula a few times, until the potatoes are crusty on the outside and tender throughout, 50 to 55 min. Serve hot.