2 cloves garlic, minced
5 tbsp. olive oil, divided
3/4 tsp. dried rosemary
1/2 tsp. Tabasco sauce
4 lg. baking potatoes, cut into 1" pieces
1 1/2 tbsp. red wine vinegar
1 tsp. Dijon mustard
2 green onions, minced

Combine garlic, 3 tablespoons oil, rosemary, salt and Tabasco sauce. In a 13 x 9 x 2 inch baking dish combine potatoes with oil mixture. Roast in preheated 425 degree oven for 30-40 minutes, stirring every 10 minutes. Whisk together remaining oil, vinegar and mustard. Stir in potatoes. Cool. Fold in onions, serve.