Ingredients:
- 2 sprigs fresh rosemary, chopped
- 1 teaspoon ground cumin
- 1/2 pound confetti potatoes (I used a mix of baby Yukon Gold, Purple Peruvian, and Red La
- Salt and pepper to taste
- 3/4 cup unsalted butter, cold and cut into cubes
- 1 tablespoon whole-grain mustard
Course: salad