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Preheat oven to 425.
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 in a large mixing bowl (big enough to add your cooked potatoes to). Set aside.
When the water is boiling, add the potatoes and boil for about 10 minutes or until they are easily pierced with a fork. Drain, and then toss with the mustard mixture.
Line a baking sheet with parchment. Spread potatoes out, sprinkle with a little Kosher salt, and bake for 12-15 minutes, or longer, until the skins are browning and sizzling.
Remove from oven, 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.