Sophisticated and easy, the flavor in these wake up with a mustard and vinegar dressing that forms a crunchy and delicious crust on the potatoes.
1 1/2 lbs small gold potatoes sliced in half
1/4 c olive oil (not extra virgin)
2 t chopped garlic
1T white wine vinegar
1 t salt
1/2 t pepper
Preheat oven to 450. Parboil or steam potatoes about 5 minutes (not necessary but cuts down on roasting time) Drain and pour on to baking sheet lined with foil or a silpat to make clean up easier. In a small bowl combine remaining ingredients. toss with potatoes on baking sheet until coated evenly.
Place in oven and bake for 35 minutes or until soft. ( Time will depend on size of potatoes, cut them in 4th s to cut down on cooking time). Season with salt and pepper.