Ingredients:
3 lbs small baby red potatoes, peeled
4 tablespoons oil
2 teaspoons salt
black pepper (optional)
1/4 cup butter
2 teaspoons cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon cayenne pepper ( can use more or less)
Directions:
Wash the potatoes well under cold water; dry the skins.
Set oven to 425 degrees.
Place a large baking sheet that has been lightly sprayed with non-stick cooking spray or buttered in the oven to preheat for 10 minutes.
If using large potatoes, quarter them.
Toss the potatoes with oil, 1 teaspoon salt and a small amount of black pepper if desired.
Carefully remove the hot pan from the oven, and spread the potatoes, cut side down if using sliced potatoes.
Roast for about 12-14 minutes until undersides are golden.
Turn the potatoes and roast until tender (about another 12-15 minutes more).
While the potatoes are roasting, melt butter in a small saucepan (can melt in the microwave).
Whisk in vingear, mustard, cayenne pepper and 1 teaspoon salt.
Transfer the roasted potatoes to a large bowl, then toss with the butter mixture with HOT potatoes until well coated.
Delicious!
Servings: 6-8
Time preparation: 10 min.
Time total: 40 min.