Roasted Garlic-Rosemary Potatoes

So we all know that I'm a sucker for any sort of potato - so when I saw this recipe, I got excited!!  It was SOgood and SO easy - but look how fancy it looks too :)  You also can make these ahead of time too!!  After spreading the potatoes on the foil - cover with some plastic wrap and refrigerate for up to 8 hours.  When ready to cook just bake at 425 for 15-20 minutes instead!!

I made this with Slow Cooker French Dip Sandwiches and it was a tasty combo.  I think this would be good with some green beans and steak - or even a pork tenderloin (Roast Pork and Asparagus with Mustard Vinaigrette)!!

Serves 6-8

Ingredients:
2 1/2 tablespoon EVOO
5 cloves garlic, minced
2 1/2 tablespoons fresh chopped rosemary (be sure and strip the needles from the stem before chopping them)
2 1/2 tablespoons Dijon mustard
pepper / salt
1 1/2 lb baby red, fingerling or small potatoes (washed - try to pick the potatoes that are bite size)

Bring a large pot of salted water to a boil.  While the water is heating, combine the olive oil, minced garlic, rosemary, mustard, and some black pepper.  Set aside.

Preheat oven to 425 - line a baking sheet with foil and set aside.

When the water is boiling, add the potatoes and boil for about 10 minutes - or until they are easily pierced with a fork.  Drain - and add the potatoes to the mustard mixture.  Toss to coat

Spread the potatoes out evenly over the baking sheet and sprinkle with salt.  Bake for 10-15 or until the skins begin to brown and sizzle.