Rosemary-Crusted Potatoes

One of friends was cleaning out all her cookbooks and magazines and gave me a bunch. I don't remember which one I got this out of but It is so yummy! We decided to make these for Adam's parent's surprise 29th anniversary party and some picky eaters actually liked it also.

Makes 6 servings

Total Time 1 hour (don't worry it's really easy)

Ingredients:

1 1/2 lbs small red or golden potatoes, quartered (we decided to make them smaller after our first time making them though)

2 tbsp. minced fresh rosemary or 2 tsp. dried rosemary

1 tbsp stone-ground Dijon mustard (don't worry I don't even like mustard and I love this recipe)

1 Tbsp. Olive Oil

1/4 cup pank bread crumbs (we just used Kroger brand italian seasoned bread crumbs)

1/2 tsp Kosher Salt

1/4 tsp black pepper

Directions:

1. Preheat oven to 400*. Coat a baking sheet with nonstick spray.

2. Partially cook potatoes in boiling salted water to cover, about 10 minutes; drain.

3. Mix rosemary, Dijon, and oil in a bowl.

4. Add potatoes; toss to coat.

5. Sprinkle with bread crumbs, salt and pepper. 

6. Place potatoes in prepared dish. Roast them 30 minutes 

7. Then stir gently.

8. Bake until potatoes are golden brown on most surfaces, 10-15 minutes more.