Oven Roasted Rosemary Potatoes
- 2 pound(s) red skinned potatoes, cubed
- 1 tablespoon(s) dried rosemary or 3 spears fresh rosemary (remove the leaves from the stem)
- 1 tablespoon(s) grainy stone ground Dijon mustard (large)
- ½ teaspoon(s) pepper
- 2 teaspoon(s) olive oil
Put seasonings and mustard in a zip lock bag. Add potatoes and coat well with mixture. Put potatoes in a 9x13 pan sprayed with Pam. Bake 425° for 45 minutes or until golden brown.