Mustard & Rosemary Roasted Potatoes

These potatoes start out looking very wet, but the mixture cooks down to leave the potatoes crisp, crusty, and tangy.

• 1/3 cup plus 1 Tbs. Dijon mustard
• 1/4 cup olive oil
• 1 Tbs. dry vermouth or other dry white wine
• 2 cloves garlic, minced
• 1 Tbs. chopped fresh rosemary
• 1 tsp. coarse salt
• Freshly ground black pepper
• 2 lb. red-skinned potatoes, cut into 3/4- to 1-inch dice

Heat the oven to 400°F. In a large mixing bowl, whisk together the mustard, olive oil, vermouth, garlic, rosemary, salt, and pepper. Add the potatoes and toss to coat. Dump the potatoes onto a large rimmed baking sheet and spread them in a single layer. Roast, tossing with a spatula a few times, until the potatoes are crusty on the outside and tender throughout, 50 to 55 minutes. Serve hot.