Mustard & Rosemary Roasted Potatoes

Ingredients

• ¼ cup olive oil
• 1 Tbs. dry vermouth or other dry white wine
• 1 Tbs. chopped fresh rosemary
• 1 tsp. coarse salt
• ¹/₃ cup plus 1 Tbs. Dijon mustard
• 2 cloves garlic, minced
• Freshly ground black pepper
• + 1 more ingredients
• • 2 lb. red-skinned potatoes, cut into ¾- to 1-inch dice

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, ...

View full recipe at Fine Cooking