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.