Garlic-Dijon Roasted Potatoes

I love roasted potatoes in general, and these particular roasted potatoes are really something special.  Although the original recipe is for a potato salad, I found that there just wasn't enough dressing to really call this a salad.  Nonetheless, the flavors coating these potatoes are no joke - garlic and Dijon mustard play the starring roles, and both of them are pretty assertive but combine well together.  Mint plays a nice back-up role, although really any fresh green herb would be great.  If you can find German butterballs, their tender yellow flesh is fantastic - Yukon Golds would be a great substitute if you can't.

Garlic-Dijon Roasted Potatoes (adapted from Cooking Light) 

Serves 2-4

1 pound German butterball potatoes, peeled and cut into wedges

Olive oil

1 T sliced garlic

Salt and pepper

2-1/2 tsp rice vinegar

1 T minced shallots

1-1/2 tsp Dijon mustard

1-1/2 tsp minced fresh mint

1. Line a large, heavy baking sheet with foil and place in the oven.  Preheat the oven to 400 degrees (with the baking sheet in the oven).

2. Toss the potatoes with 1 T oil and the garlic until evenly combined.  Arrange on the pre-heated baking sheet, and sprinkle with salt and pepper.  Bake 20-30 minutes, or until browned and tender, tossing the potatoes after about 10 minutes.

3. Combine 2 tsp olive oil with the vinegar, shallots, Dijon mustard, and mint.  Season with salt and pepper, and whisk to combine well.  Pour over the potatoes when they come out of the oven, and toss to combine.  Serve warm or at room temperature.