Roasted Fingerling Potatoes

If you're looking for a super simple but delicious roasted potato recipe, this might be it.  The shape of the fingerling potato lends an interesting texture to a plate too. 
If you don't have Thyme, leave it out but I think the Rosemary is necessary.  Mustard and Rosemary are good friends and like to hang out on potatoes....and lamb, pork, in butter....catching my drift?! 
p.s. use fresh herbs...they're just so much better.  If you can't, I understand but they truly taste so much better.  You'll always find another use for them.  They make everything POP!
p.p.s. if you insist on adding garlic, do it in the last 15 minutes of cooking otherwise it'll burn and get bitter.

Roasted Fingerling Potatoes

Serves 4

1 1/2 lbs Fingerling potatoes
1 tbsp Olive Oil
1 1/2 tbsp Grainy Dijon Mustard
2 tsp fresh Rosemary, chopped
1 tsp fresh Thyme
Salt & Pepper

Preheat the oven to 450F.  Place a baking sheet in the oven to warm up. 
If any of the potatoes are rather large, slice them in half lengthwise.  Place the potatoes in a bowl and toss with the olive oil, mustard, herbs and salt and pepper.
Dump onto the warm baking sheet and roast for 35-40 minutes, turning once after 25 minutes. Simple.