Mustard Glazed Potatoes

I love potatoes, but it's hard to find potato recipes that are scaled to smaller families. Sometimes you have to be creative. This recipe requires some attention, but if you're looking for something to make a roast chicken or grilled steak sing, you'll love these glazed potatoes. The ingredients are easy to obtain and the recipe is simple to prepare. One caution - keep your eye on them because the potatoes blacken quickly. Brown is good, black is not. The potatoes are prepared in two stages. They initially cook in a microwave but are glazed, stovetop, in a heavy skillet. Total cooking time is about 30 minutes. The potatoes must cook in a single layer, so avoid the temptation to work with more than a pound of potatoes at a time. You're going to like these.

Mustard Glazed Potatoes

Ingredients:
1 pound tiny Yukon Gold potatoes, washed and unpeeled
2 tablespoons Dijon mustard
3 tablespoons olive oil, divided use
1 tablespoon vermouth or white wine (optional)
2 tablespoons reduced sodium chicken broth + broth for thinning marinade
1 teaspoon minced garlic
1/4 teaspoon dried rosemary
1/4 teaspoon fresh cracked pepper
Salt to taste
1 tablespoon chopped parsley

Directions:
1) Place a single layer of potatoes in bottom of a large (12-inch) microwavable container that has a lid. Add 3 tablespoons of water to pan; cover and microwave on HIGH for 10 minutes. Remove from oven. Drain.
2) While potatoes cook, place mustard, 2 tablespoons oil, vermouth, chicken broth, garlic rosemary and pepper in a large bowl. Whisk to combine. Set aside.
3) Add potatoes to sauce; toss with a wooden spoon to coat all surfaces.
4) Heat reserved 1 tablespoon oil in a large (12-inch) skillet. When oil begins to shimmer, add contents of bowl containing potatoes to pan and cook over medium-high heat until potatoes are glazed and brown. Add more chicken broth if pan becomes too dry. Garnish with chopped parsley. Yield: 4 servings.