Roasted Mustard Potatoes

Ingredients

• 3 pounds red potatoes, quartered
• 5 tablespoons olive oil
• Coarse salt and ground pepper
• 3 tablespoons white-wine vinegar
• 2 tablespoons grainy mustard

Directions

1. Preheat oven to 450 degrees. On a nonstick rimmed baking sheet, toss potatoes with 3 tablespoons olive oil; season generously with coarse salt and ground pepper. Turn cut sides down. Bake, turning once, until golden brown and fork-tender, 30 to 45 minutes.
2. In a large bowl, whisk together white-wine vinegar, grainy mustard, and 2 tablespoons olive oil. Add hot potatoes; season with salt and pepper. Toss to coat evenly. Serve warm or at room temperature.