Preheat your oven to 425°F (220°C). Place a large baking sheet inside to heat up.

Wash and scrub the baby potatoes thoroughly, then pat them dry.

Slice the baby potatoes in half, or into even wedges for larger ones.

In a mixing bowl, whisk together the Dijon mustard, whole-grain mustard, olive oil, minced garlic, salt, pepper, smoked paprika, thyme, rosemary, onion powder, honey, and lemon juice until smooth.

Add the cut potatoes to the bowl and toss until they are evenly coated with the marinade.

Let the coated potatoes sit for 5–10 minutes to absorb the flavors.

Remove the preheated baking sheet from the oven and drizzle with olive oil.

Arrange the marinated potatoes in a single layer on the baking sheet, cut sides facing down.

Roast for 20 minutes without stirring.

Flip the potatoes after 20 minutes to ensure even cooking.

Continue roasting for another 15–20 minutes until golden brown and crisp.

Remove from the oven and sprinkle with flaky sea salt.

Gently toss the potatoes with pan drippings, then garnish with parsley.

Serve hot with lemon wedges on the side.