Step 1

Preheat oven to 425 degrees.  Spray a baking sheet with vegetable spray and set aside.

Step 2

In a medium bowl, combine mustard, olive oil, garlic, rosemary, salt and pepper. Whisk to combine. Add potatoes and toss until potatoes are well coated.

Step 3

Arrange potatoes on the baking sheet, preferably flesh side down (this promotes a nice browning and crisping).

Step 4

Roast for 15 minutes.  Sprinkle the potatoes with lemon zest and flip them with a spatula to coat.

Step 5

Return the potatoes to the oven and continue cooking for an additional 15 minutes until crispy on the outside and tender inside.   Sprinkle with parsley. Serve.