1/4 C olive oil
1 Tbsp dry vermouth or other dry white wine
2 cloves garlic, minced
1 Tbsp chopped fresh rosemary
1 tsp coarse salt
Freshly ground black pepper
2 lb red-skinned potatoes, cur into 3/4" to 1" pieces
Heat oven to 400°. In a large mixing bowl whisk together mustard, olive oil, vermouth, garlic, rosemary, salt and pepper. Add the potatoes and toss to coat. Dump the potatoes into a large rimmed baking sheet and spread in a single layer. Roast, tossing with a spatula a few times until the potatoes are crispy on the outside and tender throughout, 50 - 55 minutes. Serve hot.
These potatoes start out looking wet but the mixture cooks down to leave the potatoes, crisp, crusty and tangy. Serves 4 - 6.
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