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Preheat the oven to 425F and prepare a baking sheet with parchment or a reusable liner.
To a large pot, add the potatoes, along with water until they are submerged. Salt the water like the sea, with around a tablespoon of salt.
Bring the water to a boil, and boil the potatoes until fork tender, approximately 15 minutes.
Drain the potatoes, and return them to the pot you boiled them in. Add the lid to the pot, and vigorously shake them, until the potatoes skin is roughened and disheveled.
Now, add the lemon, mustard, olive oil, dried herbs and additional salt. Stir until the potatoes are coated.
Transfer the potatoes to the prepared baking sheet, and roast in the oven for 20 to 25 minutes, until completely crispy.
Enjoy immediately tossed with chopped fresh parsley and your dipping sauce of choice.