Mustard and Rosemary Roasted Potatoes

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.

8 Servings

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.