Roasted New Potatoes with Horseradish and Mustard

• 3 pounds 1 1/2-inch-diameter red-skinned potatoes, halved
• 2 tablespoons vegetable oil
• 2/3 cup finely grated fresh horseradish
• 1/2 cup coarse Pommery seed mustard
• 1/4 cup (1/2 stick) butter, melted

1. Preheat oven to 400F.
2. Brush 2 large baking sheets with oil.
3. Toss potatoes with 2 tablespoons oil in large bowl.
4. Season with salt and pepper.
5. Spread potatoes on sheets in single layer.
6. Roast until almost tender, about 30 minutes.
7. Meanwhile, combine horseradish, mustard and butter in bowl.
8. Spoon half of mixture over potatoes; toss well.
9. Roast potatoes 15 minutes.
10. Toss potatoes with remaining mustard mixture.
11. Roast until very tender, tossing occasionally, about 10 minutes.
12. Transfer to bowl and serve.

potatoes, vegetable oil, horseradish, mustard, butter

Taken from www.epicurious.com/recipes/food/views/roasted-new-potatoes-with-horseradish-and-mustard-955 (may not work)