3 pounds small potatoes, scrubbed but unpeeled, cut into halves
1/4 cup olive oil
1/4 cup Dijon mustard, or to taste
1-2 T. minced garlic, to taste
3 T. dried parsley flakes
1 T. kosher salt
1 tsp. coarse ground black pepper
Preheat oven to 400F. Toss all ingredients together in a large bowl. Spread the potatoes in a shallow baking pan in a single layer. Roast the potatoes about 40-50 minutes, carefully turning them occasionally with a spatula, until tender.