We made this recipe from "Fine Cooking Comfort Food" and served it with pulled pork sandwiches and spinach, orange and red onion salad…just delicious. These easy potatoes were baking while I made the salad and dressing and assembled the sandwiches – one less thing to worry about. I used sherry for the wine – what home cook has just a tablespoon of white wine on hand? I grow a pot of rosemary, but I think dry rosemary would have worked just as well, about a teaspoonful.
Mustard and Rosemary Roasted Potatoes
1/3 Cup Dijon Mustard -- plus 1 tablespoon
1/4 Cup Olive Oil
1 Tablespoon Dry White Wine -- or vermouth
2 Teaspoons Garlic -- minced
1 Tablespoon Fresh Rosemary -- chopped
1 Teaspoon Kosher Salt
Black Pepper -- freshly ground
2 Pounds Potatoes -- red skinned, 1" dice
Heat the oven to 400°. In a large mixing bowl, whisk together the mustard, olive oil, wine, 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 minutes. Serve hot.
Per Serving: 159 Calories; 7g Fat (40.5% calories from fat); 3g Protein; 21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 367mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.