-
Put a large pot of salted water on the stove. Turn on high.
-
While waiting for the water to boil, mix the olive oil, garlic, rosemary, mustard, and black pepper in a small bowl. Set aside.
-
Preheat the oven to 425 degrees.
-
When water is boiling, put in the potatoes and boil for about 10-20 minutes or until easily pierced with a fork.
-
Drain the potatoes and return to the pan.
-
Pour the olive oil/mustard mixture over the potatoes and toss until the potatoes are evenly covered.
-
Pour the potatoes out over a foil-lined baking sheet. Spread the potatoes out evenly.
-
Sprinkle with Kosher salt.
-
Bake for 10-15 minutes until the skins begin to sizzle and get crispy.