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Begin by parboiling the potatoes in a pot of boiling salted water. This process will help gelatinize the outer starch layer while keeping the insides raw.
Once parboiled, drain the potatoes and cover them with a lid. Shake the pot vigorously to roughen up the exterior, which will expose more starch.
For every pound of potatoes, add one tablespoon of Dijon mustard along with your chosen oil and seasonings. This mixture will help bind the starch coating and promote browning.
Arrange the potatoes in a single layer on a lined sheet pan, ensuring there is space between each piece to avoid crowding.
Bake the potatoes in a preheated oven at 400 degrees Fahrenheit for 20 minutes. After this time, give them a stir and continue baking for an additional 15 to 20 minutes. Avoid disturbing them during the final baking period to allow a crust to form.