Garlic Rosemary Roasted Baby Potatoes

1 1/2 lb fingerling or baby potatoes, washed (try to pick bite-sized potatoes)
2 1/2 TBS extra-virgin olive oil
2 1/2 TBS coarse-grain or Dijon mustard
2 1/2 TBS chopped fresh rosemary (no stem)
5 cloves of garlic, minced
black pepper
salt

In a large pot of salted, boiling water, boil potatoes for 10 minutes or until they are easily pierced with a fork. Preheat oven to 425

While potatoes are boiling, combine olive oil, mustard, rosemary, and garlic. When potatoes are done, drain and then toss with mustard mixture. Spread out on a foil lined sheet pan and sprinkle with salt and pepper. Bake at 425 for 10-15 minutes - until the skins are browning and sizzling. Be sure to scrape all the seasoning bits off the pan and pour over potatoes when serving.

(May prepare ahead up to the baking - refrigerate covered for up to 6 hours. When ready, preheat oven to 425 and bake.)