Preheat the oven to 425°F (220°C) and line a roasting tray with parchment or lightly grease it so potatoes don’t stick.

Place the peeled and cut potato chunks into a large pot and fill with cold water so they’re fully submerged.

Add a pinch of salt to the water and bring the pot to a boil, cooking the potatoes for about 8–10 minutes until their edges soften slightly but don’t fall apart.

Drain the par-boiled potatoes in a colander and give them a gentle shake to rough up the surfaces — this helps them crisp in the oven.

In a small bowl, whisk together the olive oil, mustard, dried herbs, garlic powder, salt and pepper until smooth and well blended into a tangy dressing.

Transfer the drained potatoes back into the empty pot, pour the mustard mixture over them and toss well so each piece is evenly coated.

Spread the potatoes out in a single layer on your prepared tray, ensuring there’s space between them for maximum crispiness.

Roast in the preheated oven for 35–40 minutes, turning once halfway, until the potatoes are beautifully golden, crisp and aromatic.

Remove from the oven and serve hot, letting the tangy mustard aroma invite everyone to dig in.