I swear, every time I cook these, they vanish into thin air.

1.5 pounds baby potatoes, halved
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon whole grain mustard
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Fresh parsley, chopped (optional, for garnish)
Directions:

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