Walter Blevin’s oven roasted salt & vinegar potatoes  made me think of this recipe.

 Pommes de Terre au Dijon 

Chop around 2 pounds of potatoes into fork-sized chunks. Peel them or don’t peel them, it’s up to you.

Whisk together this dressing in a bowl large enough for tossing the potatoes:

Required ingredients:

1/3 cup Dijon mustard (use the cheap store-brand stuff)

2 tablespoons olive oil (again, the cheap stuff is fine, hey, it’s just potatoes)

Optional ingredients:

1 minced clove of garlic

Chopped rosemary (only bother if you have a rosemary shrub nearby)

Toss the potatoes in the dressing until every piece is coated.

Bake at 425 F for 30 to 40 minutes, occasionally stirring, until the potatoes are tender.

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This recipe doubles well, provided you have a big enough baking pan.

The same dressing and cooking method works for any sturdy root vegetable. Rutabagas and parsnips done this way are one of our winter favorites.