Wash and clean the potatoes. If they are not organic, peel them.
Cut the potatoes into wedges, chunks or quarters.
Soak potatoes in a bowl of cold water for at least 1 hour and change the water if it looks cloudy or whitish.
Preheat oven to 425 degrees Fahrenheit. Arrange an oven rack in the middle of the oven.
Drain potatoes and rinse under cold water to remove the remaining starch.
Using paper towels or a kitchen towel, pat dry the potatoes, remove as much moisture as possible. Transfer to a clean and dry, large bowl.
Add olive oil, fresh rosemary, garlic, paprika, oregano, mustard, salt and pepper to a small bowl and stir to combine.
Add the oil mixture to the potatoes and toss until well coated.
Transfer the potatoes to a sheet pan and spread out into 1 layer with enough room between each one, the potatoes should not over-lap, do not overcrowd the pan.
Roast in the oven for 45 minutes to 1 hour or until browned and crisp.
Flip twice during cooking in order to ensure even browning.