Roasted Garlic-Rosemary Potatoes

2 1/2 Tbsp. extra-virgin olive oil

About 5 cloves of garlic, minced or pressed

2 1/2 Tbsp. chopped fresh Rosemary (be sure and strip the needles from the stem before chopping them)

2 1/2 Tbsp. coarse-grain or Dijon mustard

Coarsely-ground black pepper

1 1/2 lb. fingerling (or other very small potatoes), washed; try and pick the potatoes that are as bite-sized as possible

Kosher salt

Bring a large pot of salted water to a boil.  While the water is heating, combine olive oil, minced garlic, rosemary, mustard, and some black pepper.  Set aside.  Preheat oven to 425 degrees F. When the water is boiling, add the potatoes and boil for about 10 minutes or until they are easily pierced with a fork.  Drain, return the potatoes to the pan, and then toss with the mustard mixture.

Spread the potatoes out evenly and sprinkle with Kosher salt.  Bake for 10-15 minutes or until the skins begin to brown and sizzle.  For fancy presentation, place the roasted potatoes on a platter, scrape those delicious bits off the foil sprinkle them over the potatoes, and then garnish with a few sprigs of rosemary.

Note: You can do most of the work ahead of time and then refrigerate the potatoes until you're ready to finish them off or you can do it all at once.  Either way, you're not going to spend more than 30 minutes making these beauties and they're so elegant that you could seriously serve them at the fanciest dinner party.