You may think that the potatoes, when first mixed with the rather wet mustard “dressing”, are never going to roast properly and crisp up. But they will. The mixture cooks down and the potatoes become crisp with a tangy mustard flavor. The potatoes will be tender after about half an hour, but do leave them in for the entire cooking time, as then they will crisp up nicely. Try not to overcrowd the pan; the potatoes will tend to steam rather than roast.

6 T Dijon or other mustard, or a combination of mustards
1/4 c olive oil
1 T dry white wine, dry vermouth, dry sherry, sake, or broth
2 cloves garlic, minced
1 Tbs. chopped fresh rosemary or other herb, or 1 t dried herb
salt and pepper, to taste
6 or so c (peeled) chopped potatoes, in 3/4 to 1 inch pieces

1. Preheat the oven to 400°F. In a small mixing bowl, whisk together the mustard, olive oil, white wine, garlic, rosemary, salt, and pepper. Set aside.

2. Chop the (peeled) potatoes and put into a rimmed baking sheet as you do so. Spoon the mustard mixture over the potatoes and toss to coat well. Spread the potatoes in a single layer. Roast, tossing a few times, until the potatoes are crusty on the outside and tender throughout, 50 to 55 min. Serve hot.