Rosemary Mustard Roasted Potatoes
*1 IB or more red, yellow or russet potatoes, cut into bite size pieces; I usually use red potatoes, but my store was out so I used russet.
*3 TBS Dijon mustard
*1/4 cup olive oil + more for the pan and to pour over the potatoes while cooking if needed
*2 tsp. dried Rosemary or 1TBS fresh rosemary chopped
*1/2 TBS smoked paprika
*3 garlic cloves, minced
*1 tsp. salt or more to taste
*1 TBS white wine
Preheat oven to 425°
In a large bowl combine all of the ingredients except for the potatoes. Add potatoes to the bowl and toss to coat.
Drizzle olive oil on the bottom of a baking pan. Pour in the potatoes and spread in an even layer.
Cook for 30 to 40 minutes, stirring occasionally until potatoes are golden brown on the outside and soft in the inside.
If the potatoes appear to dry out during the cooking time, drizzle with more olive oil.
Place in a serving bowl and serve.