I swear, every time I cook these, they vanish into thin air.

Preheat your oven to 425°F (220°C).
In a large bowl, whisk together the olive oil, Dijon mustard, whole grain mustard, garlic powder, onion powder, salt, and pepper.
Add the halved baby potatoes to the bowl and toss until they are well coated with the mustard mixture.
Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
Roast in the preheated oven for 25-30 minutes, or until the potatoes are crispy and golden-brown, stirring halfway through.
Remove from the oven and let cool slightly. Garnish with fresh parsley if desired before serving.
Variations & Tips

For a spicier version, add a pinch of cayenne pepper or red pepper flakes to the mustard mixture. If you prefer a milder flavor, substitute the Dijon mustard with honey mustard. You can also experiment by adding herbs like rosemary or thyme for an aromatic twist. To make this dish vegan, ensure your mustard is vegan-friendly. For a richer flavor, try adding a tablespoon of melted butter to the mustard mixture.