Recipe: Amy's Mustard and Rosemary Roasted Potatoes
By Mark Czerniec
August 10, 2008 12:01 PM

As the weather here already begins to turn cooler, our oven is getting some use again. Last night we roasted a chicken, accompanied by a simple, rustic roasted potato recipe that Amy threw together a year or two ago, which we have been enjoying ever since:

• nonstick cooking spray (canola or olive oil)
• 1 pound (2 large) Yukon Gold potatoes
• 1 pound (2 medium) sweet potatoes
• 2 tablespoons Maille® traditional Dijon mustard
• 1 1/2 tablespoons extra virgin olive oil
• 2 7-inch sprigs of fresh rosemary, stripped and chopped
• kosher or sea salt
• fresh ground pepper

1. Preheat the oven to 375°F. Spray a baking dish or pan (an 11 x 7" Pyrex dish works) with nonstick cooking spray.

2. Scrub and dry the potatoes, but do not peel. Cut each potato into eight chunks.

3. In a bowl, combine the mustard, olive oil, and chopped rosemary. Add the potato chunks and toss to coat thoroughly.

4. Transfer the coated potatoes to the baking dish. Grind black pepper over them lightly and generously sprinkle with kosher or sea salt.

5. Roast at 375°F. for 45 minutes or until tender and nicely browned, turning the potato chunks halfway though.

Serves four.