Preheat oven to 425 degrees and line rimmed baking sheet with parchment paper.

Wash and peel potatoes, cut into large cubes, and place into a large saucepan. Cover with cold water and bring to boil. Reduce heat and boil gently for 8 minutes.

Drain potatoes and return to the pot. Hold cover tightly over the pot and shake a few times to fluff up edges of potatoes.

Whisk together olive oil, mustard and maple syrup and poor over potatoes, tossing gently to coat. (You an reserve a bit to brush over potatoes when they come out of the oven if you wish)

Arrange potato pieces on parchment line baking sheet, in a single layer. Don't crowd them!

Bake for 15 mintues, turn potatoes, and bake for an addition 15 minutes or until edges are crispy and potatoes are golden.

Brush with additional Dijon and olive oil mixture if desired.