Mustard & Rosemary Roasted Potatoes

Well, since it is really fall now, here is my favorite (super easy, thanks Fine Cooking!) recipe for potatoes.
They start out a little gooey, but end up crispy, delicious and even good for leftovers:

1/3 cup plus 1 Tbs. Dijon mustard
1/4 cup olive oil
1 Tbs. dry vermouth or other dry white wine
2 cloves garlic, minced
1 Tbs. chopped fresh rosemary
1 tsp. coarse salt
Freshly ground black pepper
2 lb. red-skinned potatoes, cut into 3/4-1 inch cubes

Heat oven to 400F. Whisk together mustard, olive oil, vermouth, garlic, rosemary, salt, and pepper. Add potatoes and toss to coat. Dump the potatoes onto a large rimmed baking sheet and spread them in a single layer. Roast, tossing with a spatula a few times, until the potatoes are crusty on the outside and tender on the inside (50-55 min.) Serve hot!

I've substituted many different types of liquor for the vermouth (sherry, brandy, etc.) and it always turns out fine. I've also used other kinds of mustard, but Dijon really does taste the best.