1 ½ lb small red or gold new potatoes, scrubbed and quartered
2 TBSP minced fresh or 2 tsp dried rosemary
2 TBSP stone-ground Dijon mustard
1 TBSP extra-virgin olive oil
¼ cup Panko Bread Crumbs
½ tsp kosher salt
¼ tsp pepper
Preheat Oven to 400 Degrees. Coat a shallow baking dish with nonstick spray
Partially cook potatoes in boiling salted water for about 10 minutes, drain ( or microwave for 2 to 4 minutes).
Mix rosemary, mustard and oil in a bowl, add potatoes and toss to coat.
Sprinkle with Panko, salt and pepper. Place potatoes in prepared pan. Roast for 30 minutes then toss and bake until golden brown another 10 to 15 minutes.
Note: Japanese style Panko bread crumbs are readily available in your grocers Asian Section.