These potatoes start out looking very wet, but the mixture cooks down to leave the potatoes crisp, crusty, and tangy.
Heat the oven to 400°F. In a large mixing bowl, whisk together the mustard, olive oil, vermouth, 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.
nutrition information (per serving):
based on six servings;
sat fat g
Photo: Martha Holmberg