Garlic-Rosemary Roasted Baby Potatoes

This is another recipe from the cookbook Jonathan got me for my birthday. These potatoes are oh-so-delicious and super easy! When they're roasting in the oven, the smell of garlic and rosemary fills the whole house, and it makes you so ready for them to come out of the oven.

1 1/2 lb. fingerling or baby potatoes
2 1/2 Tbsp. olive oil
2 1/2 Tbsp. coarse-grain or Dijon mustard
2 1/2 Tbsp. fresh rosemary, chopped
5 cloves garlic, minced
Black pepper and salt, to taste

Preheat oven to 425 degrees. Bring large pot of water to a boil. Rinse potatoes, and once the water is boiling, add them to the water and boil approximately 10 minutes. While potatoes are boiling, combine olive oil, mustard, rosemary, garlic, and some black pepper. Set aside.

Drain potatoes and return to pot. Stir in mustard mixture, and toss to coat. Spread on baking sheet lined with foil, sprinkle with salt, and bake for about 15 minutes. Enjoy!

Source: Our Best Bites Cookbook

A close-up of the deliciousness