Preheat the oven to 425°.
Line a large baking sheet with parchment paper. I used a 15" x 21" pan.
Wash the potatoes and cut into manageable piece. It will vary by the size of your potatoes. I cut mine in quarters to make wedges and then halved the wedges, but if your [potatoes are small, quarters may be fine.
Zest a lemon, then juice it. Set aside.
Wash, dry, and remove the stems from the herbs. Chop them finely. Keep the parsley separate, but it's ok to combine the rosemary and the oregano. Set the herbs aside.
In a bowl, combine the dijon mustard, the olive oil, the maple syrup (if using), the lemon juice, lemon zest and the rosemary and oregano. stir to combine.
In a large bowl, thoroughly mix the mustard mixture with the cut potatoes.
Evenly spread the potato mixture on the parchment covered baking sheet.
Bake for 50 minutes, at 425°. After 25 minutes stir the mixture so that the potato pieces brown evenly.
Remove the pan from the oven. Sprinkle with salt to taste, and the reserved parsley.
