1-Preheat your oven to 400 degrees Fahrenheit and prepare your potatoes by peeling and quartering 6 Yukon Gold potatoes, which gives about 6 cups.

2-In a large bowl, whisk together 1/3 cup olive oil, 1/3 cup Dijon mustard, 1/3 cup whole-grain mustard, the grated zest and juice of 2 lemons, and 4 minced garlic cloves until well combined.

3-Add the prepared potatoes to the bowl and toss them thoroughly to coat each piece evenly with the mustard mixture.

4-Spread the coated potatoes on a rimmed baking sheet and sprinkle them generously with kosher salt to enhance the flavor.

5-Bake the potatoes for 30 minutes, then toss them to ensure even cooking, and bake for an additional 15 minutes until they are deep golden brown and fork-tender.

6-Once done, transfer the potatoes to a serving platter, squeeze the juice from 1/2 fresh lemon over the top, and garnish with minced fresh flat-leaf parsley before serving hot.