Roasted Herb Potato Wedges

2 Tbsp Dijon mustard
1 tsp olive oil
1 Tbsp rosemary, fresh, chopped
1 Tbsp fresh oregano, chopped
1 Tbsp parsley, fresh, chopped
1/2 tsp table salt
1/4 tsp black pepper
1 pound(s) uncooked new potatoes, white or red, cleaned, halved

Preheat oven to 425°F.

Combine all ingredients, except potatoes, in a small bowl.

Place potatoes in a large zip-close plastic bag. Add mustard mixture. Close bag and shake to coat.

Pour contents of bag into a shallow baking pan coated with cooking spray.

Bake, turning occasionally, until potatoes are tender, about 25-30 minutes.

Yields about 1/2 cup potatoes per serving.