Baby Roasted Deviled Potatoes

• 3 lbs small baby red potatoes, peeled
• 4 tablespoons oil
• 2 teaspoons salt
• black pepper (optional)
• 1/4 cup butter
• 2 teaspoons cider vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon cayenne pepper (can use more or less)

1. Wash the potatoes well under cold water; dry the skins.
2. Set oven to 425 degrees.
3. Place a large baking sheet that has been lightly sprayed with non-stick cooking spray or buttered in the oven to preheat for 10 minutes.
4. If using large potatoes, quarter them.
5. Toss the potatoes with oil, 1 teaspoon salt and a small amount of black pepper if desired.
6. Carefully remove the hot pan from the oven, and spread the potatoes, cut side down if using sliced potatoes.
7. Roast for about 12-14 minutes until undersides are golden.
8. Turn the potatoes and roast until tender (about another 12-15 minutes more).
9. While the potatoes are roasting, melt butter in a small saucepan (can melt in the microwave).
10. Whisk in vingear, mustard, cayenne pepper and 1 teaspoon salt.
11. Transfer the roasted potatoes to a large bowl, then toss with the butter mixture with HOT potatoes until well coated.
12. Delicious!

baby red potatoes, oil, salt, black pepper, butter, cider vinegar, mustard, cayenne pepper

Taken from www.food.com/recipe/baby-roasted-deviled-potatoes-146267 (may not work)