Preheat oven to 425.

Wash Creamer Golds in cool water, then cut in half, pat dry and set aside.

In a large mixing bowl, toss together olive oil, mustard, honey, salt and pepper.

Add Creamer Golds to mixture and coat each potato well.

Transfer potatoes to a 9x13 baking dish.

Place in center of oven and bake potatoes for 25 minutes or until easily pierced with a fork.

Garnish with chopped chives.