ROASTED REDSKIN POTATOS 5 lb small red potatos, scrubbed 1/2 c olive oil 3 tbs dijon mustard 3 cloves garlic, pressed 1 tbs ground rosemary 1/2 tsp coarse salt 1/2 tsp coard ground pepper Optional skewers. Cut potatos into halves or quarters, making all pieces aprox the same size. Place in large pot of cold water, bring to a boil. Cook until tender. Drain potatos, let partially dry. Mix remaining ingredients together, place potatos in large bowl and toss with dressing. Skewer potatos if desired. Place on baking pan, broil skin-side down for 5 minutes, flip and broil for 5 more minutes.