Ingredients
- 1/4 cup Dijon Mustard
- 1/4 cup Olive Oil
- 1 tablespoon Chicken Broth
- 1 tablespoon Garlic minced
- 2 teaspoons dried Rosemary or 1 tablespoon fresh Rosemary
- 1 teaspoon Kosher Salt
- 1 teaspoon fresh cracked Black Pepper
- 2 pounds Red-skinned or Yukon Gold Potatoes cut into 1 inch cubes
Instructions
- Heat oven to 400 degrees F. In a large mixing bowl, whisk together the dijon mustard, olive oil, chicken broth, garlic, rosemary, salt and pepper. Pour the potatoes in, and toss to coat.
- Dump the coated potatoes onto a large, greased cookie sheet. Spread in a single layer.
- Bake for 50-55 minutes, turning potatoes every 15 minutes. Serve and enjoy!
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