Potato wedges are roasted with mangos and peppers for an easy, but impressive side dish.
Yield: 4 Servings
1/4 cup stone-ground mustard
1 tablespoons coarsely chopped fresh rosemary
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
1 pound Yukon gold potatoes, washed and quartered
1 mango, peeled, seeded, and medium diced
1 medium red bell pepper, diced
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