Found on William Sonoma Website
1 lb Fingerling Potatoes
1 TB chopped fresh Rosemary
1 TB Extra-virgin Olive Oil
1 TB Whole-grain Dijon Mustard
Kosher Salt and freshly ground Pepper, to taste
Preheat oven to 400 F. Place them on a rimmed baking sheet and sprinkle with Rosemary. In a small bowl, stir together the olive oil and mustard. Drizzle the mixture evenly over the potatoes, then season generously with salt and pepper. Toss to coat the potatoes evenly, then spread them out in a single layer. Roast the potatoes, turning them 2 or 3 times, until the skins are golden and the flesh is tender when pierced with a fork, 40 to 45 minutes.