Preheat oven to 425 degrees.

Wash potatoes.

Peel if desired, but I like to leave the skin on.

Cut into wedges. Wedges should all be approximately the same size for even cooking.

Combine mustard, olive oil and a sprinkle of Mrs. Dash in a bowl.

Cover a baking sheet with aluminum foil.

Put raw potato wedges on baking sheet.

Pour on mustard mixture.

Mix the wedges and mustard with your hands to coat each potato piece.

Spread the potatoes in a single layer.

Bake until brown, turning once. (Approximately forty minutes.)

Sprinkle with sea salt before serving.