Sweet and Spicy Roasted Potatoes

4 large baking potatoes
1/4 (one-quarter) cup Dijon mustard
1/4 (one-quarter) cup honey or maple syrup
1/3 (one-half) teaspoon crushed dried thyme leaves

Peel potatoes and cut each into bite-size pieces. Cover potatoes with water in large saucepan. Bring to a boil over medium-high heat. Cook potatoes 10 to 12 minutes or until just tender. Drain but do not rinse. Combine mustard, honey and thyme in small bowl. Toss potatoes with honey-mustard in large bowl until evenly coated. Arrange potatoes on foil-lined baking sheet coated with nonstick cooking spray. Bake in preheated 375 degree oven for 20 minutes or until potatoes begin to brown around edges. Serves eight.