3pounds (1 to 1½ inch in diameter)red and white skinned potatoes,cut into ¾-inch-wide wedges (use a mix of both kinds of potatoes)
Instructions
Position 1 rack in the top third of the oven and 1 rack in the bottom third of the oven. Preheat the oven to 425°F. Spray 2 large rimmed baking sheets with nonstick spray or line with parchment paper.
In a large bowl, whisk together the mustard, olive oil, butter, lemon juice, garlic, oregano, lemon zest, and salt to blend. Add the potatoes; sprinkle generously with freshly ground black pepper and toss to coat.
Divide the potatoes between the prepared baking sheets, leaving any excess mustard mixture behind in the bowl. Spread the potatoes in a single layer.
Roast the potatoes for 20 minutes. Reverse the baking sheets and roast until the potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.
Notes
Do Ahead: Can be made up to 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven for 10 minutes. Transfer potatoes to serving bowl.
If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of Dijon that is known to be GF.