Rosemary-Crusted Potatoes
from http://www.cuisinerecipes.com/

Japanese-style panko bread crumbs are becoming very common and can usually be found with the other bread crumbs, or in the Asian section of the supermarket.

1 1⁄2 lb. small red-skinned or Yukon gold potatoes, quartered
2 Tbsp. minced fresh or 2 tsp. dried rosemary
1 Tbsp. stone-ground Dijon mustard
1 Tbsp. olive oil
1⁄4 cup panko bread crumbs
1⁄2 tsp. kosher salt
1⁄4 tsp. black pepper

Preheat oven to 400°. Coat a shallow baking dish or pan with nonstick spray.

Partially cook potatoes in boiling salted water to cover, about 10 minutes; drain.

Mix rosemary, Dijon, and oil in a bowl. Add potatoes; toss to coat. Sprinkle potatoes with panko, salt, and pepper. Place potatoes in prepared dish; roast 30 minutes, then stir gently. Continue roasting potatoes until golden brown on most surfaces, 10–15 minutes more.

Makes: 6 servings

Nutrition Information Per serving: 117 cal; 5g total fat (1g sat); 0mg chol; 193mg sodium; 27g carb; 2g fiber; 4g protein