Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard
2 tbsp. extra-virgin olive oil
2 tbsp. (1/4 stick) butter, melted
2 tbsp. fresh lemon juice
3 garlic cloves, minced
1 tbsp. dried oregano
1 tsp. finely grated lemon peel
1 tsp. coarse kosher salt
3 pounds potatoes, cut until 3/4 inch wide wedges

Position one rack in top third of oven and one rack in bottom third of oven and preheat oven to 425.  Spray 2 large rimmed baking sheets with nonstick spray.  Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel and salt in large bowl to blend.  Add potatoes; sprinkle generously with pepper and toss to coat.  Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl.  Spread potatoes in a single layer.  Roast potatoes 20 minutes.  Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.  Transfer potatoes to serving bowl.

4 pounds (8 medium) russet baking potatoes, peeled and quartered
1/2 cup olive oil
1/2 cup freshly squeezed lemon juice (3 lemons)
1 tbsp. dried oregano
1 tbsp. salt
1/4 tsp. freshly ground pepper

Heat oven to 500.  Place potatoes in a 10×15″ baking dish.  Add 1 cup water, olive oil, lemon juice, dried oregano, salt and pepper.  Toss potatoes until well coated.  Bake uncovered about 50 minutes, until fork-tender and brown on the edges.  Turn potatoes halfway through for even browning.  Add water if the liquid has been absorbed.  If desired, garnish with oregano when serving.