Mustard and Rosemary Potatoes

By MOH

Ingredients

• 1/2 cup dijon mustard
• 1/4 cup olive oil
• 2 tbsp dry white wine
• 2 cloves garlic, finely crushed
• 1 tsp coarse salt
• 1/4 tsp black pepper
• 1/8 cup fresh rosemary leaves, or 2 tsp dried
• 2 lbs. red skinned baby potatoes, cut into quarters

Details

Servings 4
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

1. Preheat oven to 400 degrees.
2. In a mixing bowl, combine the first six ingredients.
3. Add potatoes and toss to coat.
4. Pour potatoes onto a large cookie sheet and spread in a single layer. Sprinkle rosemary all around.
5. Roast potatoes, tossing with a spatula a few times until potatoes are crusty on the outside and tender inside, about 40 to 45 minutes. Serve hot.