1 1/2 Lb. New red skinned potatoes, scrubbed clean
3 Tbsp. Olive oil
1 Tbsp. Chopped fresh rosemary
1/3 Cup Finely grated prepared horseradish
1/3 Cup Dijon style mustard.
1 Tsp. Salt
1 Tsp. Fresh cracked pepper
Preheat oven to 400º and brush a large cookie sheet with oil. Toss the potatoes with the oil. Spread evenly on cookie sheet and sprinkle top with the rosemary. Roast until tender about 30 minutes. Meanwhile, combine the horseradish and mustard. Toss onto the potatoes, season with salt and pepper then roast 15 minutes more. Transfer to bowl and serve.