When the new small potatoes are out in the spring, this is just one more way to enjoy them!  During the winter months cut up larger potatoes.  (red potatoes are excellent this way)

Preheat oven to 375

8 cups small white potatoes (halved if they are on the large size)

2 tbsp grainy mustard

2 tbsp dijon mustard

2 garlic cloves, minced

1 lemon – juice and zest

2 tbsp fresh rosemary, minced

vegetable oil

1 tsp kosher salt

1 tsp freshly ground pepper

Combine all ingredients in a bowl,adding just enough oil to make things hold together, and coat the potatoes –  toss well and turn onto baking sheet.  Roast at 375 until tender, tossing once half way through, until potatoes are tender inside and have a crunchy, crispy exterior.  Sprinkle with more fresh rosemary, salt and pepper to serve.