This variation is like the sweet and spicy cousin of the lemon roasted potatoes. I add maple and mustard to take the flavor profile in a different direction.
Add the olive oil, lemon juice, maple and mustard into a small jar and shake until combined.
Cut the potatoes in half and drop them into a bowl. Toss with the maple/mustard mixture and turn out onto a parchment lined baking sheet. Turn them all cut side down and season with a sprinkle of salt.
Roast in a 400 oven for 30 to 35 minutes until they are easily pierced with a fork and the bottoms are nicely browned. Enjoy!