Preheat your oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or lightly grease it with oil to prevent the mustard glaze from sticking to the pan during roasting.
Wash the baby gold potatoes thoroughly and pat them completely dry with a kitchen towel. Cut them into halves or quarters so that they are all roughly the same size, which ensures even cooking throughout the batch.
In a large mixing bowl, combine the Dijon mustard, heavy cream, olive oil, minced garlic, honey, dried thyme, salt, and pepper. Whisk the ingredients together until the mixture is smooth and well incorporated.
Add the prepared potatoes to the bowl with the mustard mixture. Toss them thoroughly using a large spoon or your hands, making sure every single potato piece is generously coated in the creamy sauce.
Spread the potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Roast in the preheated oven for 40 to 45 minutes, tossing them halfway through, until they are golden brown and tender when pierced with a fork.
Remove the potatoes from the oven and let them sit for a minute to allow the sauce to set slightly. Transfer them to a festive serving bowl and sprinkle with fresh chopped parsley before serving them warm at your Christmas table.
