Baby Red Potatoes with Rosemary and Garlic Butter

• 12 baby red potatoes, halved, or 6 larger potatoes, quartered
• 1 tablespoon olive oil
• 1 tablespoon butter, melted
• 2 garlic cloves, minced
• 1 tablespoon minced fresh rosemary
• 2 teaspoons fresh thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon cracked black peppercorns

1. Position the oven racks so that they are evenly spaced.
2. Preheat the oven to convection roast at 450F.
3. Cover a shallow-rimmed pan with foil and coat with nonstick spray.
4. In a large bowl, toss the potatoes with the olive oil, butter, garlic, rosemary, thyme, salt, and pepper.
5. (The potatoes can be prepared to this point several hours in advance if they are not cut.)
6. Put them into the prepared pan, leaving a little space between each potato, and roast in the center of the oven for 20 minutes, until the potatoes are tender and browned.
7. Preheat the oven and prepare a baking pan as directed above.
8. Combine 1/4 cup Dijon mustard, 2 teaspoons paprika, 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1/8 teaspoon cayenne pepper in a large bowl.
9. Add 12 scrubbed and halved baby red potatoes (or 6 scrubbed and quartered larger red potatoes) and toss to coat the potatoes evenly.
10. Put the potatoes into the prepared pan, leaving a little space between each potato.
11. Roast for 20 to 25 minutes, until browned and fork-tender.

baby red potatoes, olive oil, butter, garlic, fresh rosemary, thyme, kosher salt, cracked black

Taken from www.epicurious.com/recipes/food/views/baby-red-potatoes-with-rosemary-and-garlic-butter-372506 (may not work)