Step‑by‑Step Instructions

• Preheat the oven to 425°F (220°C) and place a baking sheet inside.
• Wash and scrub the baby potatoes thoroughly, pat dry.
• Cut the baby potatoes in half or quarters for even cooking.
• In a mixing bowl, whisk together Dijon mustard, whole-grain mustard, olive oil, garlic, salt, black pepper, paprika, thyme, rosemary, onion powder, honey, and lemon juice.
• Add the cut potatoes to the bowl, toss to coat well with the marinade.
• Let the coated potatoes sit in the marinade for 5–10 minutes.
• Remove the preheated baking sheet from the oven, drizzle with olive oil.
• Spread the marinated potatoes evenly with cut-sides down.
• Roast for 20 minutes without stirring.
• Flip the potatoes using a spatula, then roast for an additional 15–20 minutes until golden brown and tender.
• Remove from the oven, sprinkle with flaky sea salt.
• Garnish with fresh parsley and serve with lemon wedges.