1 1/2 lbs. (14-16) sm. thin-skinned potatoes, unpeeled, cut in eighths
1 1/2 tsp. dried rosemary
3 tbsp. oil
1 lg. sweet red pepper, cut in thin strips
1 pkg. (10 oz.) frozen green peas, thawed
2 tbsp. prepared mustard
1/2 tsp. salt

In large skillet or wok over medium heat, stir-fry potatoes and rosemary in hot oil 7 to 8 minutes until potatoes are almost tender and lightly browned. Add pepper strips; stir-fry 3 minutes. Add peas, mustard and salt; stir-fry 2 minutes unitl peas are heated through. Makes 4 servings.