Savory Roasted Potatoes

Adapted from: One Perfect Bite and Life in the Lofthouse
  • 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
Directions:   Heat oven to 400 degrees. 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 hot!