1 1/2 lb. fingerling or baby potatoes, washed; try and pick the potatoes that are as bite-sized as possible
2 1/2 Tbsp. extra-virgin olive oil
2 1/2 Tbsp. coarse-grain or Dijon mustard
2 1/2 Tbsp. chopped fresh Rosemary (be sure and strip the needles from the stem before chopping them)
About 5 cloves of garlic, minced or pressed
Coarsely-ground black pepper
Bring a pot of salted water to a boil. While you are waiting on the water, combine the olive oil, mustard, rosemary, garlic and black pepper in a bowl and set aside.
When the water comes to a boil place your potatoes in and boil for about 15 minutes or until fork tender. Drain the potatoes and return to pot. Pour mustard mixture over the potatoes and mix to coat all potatoes in the mixtures. Then turn potatoes out onto a cookie sheet covered in foil. Spread into one layer and sprinkle salt over the potatoes. Then bake at 425 degrees for about 10 minutes until skins are bubbling and crispy. You can also read on her website about making these ahead of time!
Photo from Our Best Bites
Serve warm- and enjoy all the compliments- cause I promise you'll get them!