Roasted Potatoes with Vinegar and Mustard

Total time: 35 minutes
    We grill potatoes a lot in summer; with a lot of variations.... This one is almost like a hot potato salad.

 Ingredients:

• 10 - 18 new potatoes or 2 medium potatoes
• 2 tbs Dijon-style mustard
• 1 tbs white Balsamic vinegar
• 1 tbs olive oil
• 1/2 tsp garlic powder
• 1 tsp Herbes de Provence

 Instructions:

• Cut potatoes in half the long way and then in thirds the short way.
• Put mustard, olive oil, vinegar, garlic and herbes in a medium bowl, and whisk well; it will be very thick.
• Add potatoes and toss well to coat.
• Put them in an old 'for barbecue only' metal pan and cook over direct heat on the barbecue, stirring frequently until brown and done, 20 - 25 minutes.
• OR over indirect heat for 35 - 40 minutes, stirring occasionally.
• You can also put them in the oven on a baking sheet with lip (trusty round pizza pan) and bake at 400F (200C) for 30 minutes.  
• Remove from pan and serve.  These stay hot so a 10 minute delay is okay.