Wash and clean the potatoes. If they are not organic, peel them.

Cut the potatoes into wedges and place in a large bowl. Cover with cold water and let soak for at least 1 hour, change the water if it looks cloudy or whitish.

Preheat oven to 425 degrees F. Place oven rack in the middle of the oven.

Prepare a large sheet pan by covering it with foil or parchment paper. Set aside.

Drain potatoes and rinse under cold water. Place them in one single layer on a kitchen towel. Using paper towels or another kitchen towel, pat dry the potato wedges, removing as much moisture as possible. Transfer to a large, clean and dry bowl.

In a small bowl combine olive oil, fresh rosemary, garlic, paprika, oregano, mustard, salt, and pepper.

Add the oil mixture to the potatoes and toss until well coated.

Transfer the potatoes to the large sheet pan and spread out into 1 layer with enough room between each potato wedge, the potatoes should not over-lap, and should not be over-crowded in the pan.

Roast in the oven for 50 minutes to 1 hour, or until browned and crispy, flipping twice during cooking to ensure even browning.