Wash the potatoes and cut in half, pat dry with paper towels, place in a bowl. Heat the oven to 210 degrees. Mix the mustard with the olive oil and butter, wine, add the crushed garlic, salt, spices and mix well. The resulting mixture into a bowl, add the potatoes and mix with hands. Place the potatoes in one layer on a baking sheet covered with foil or baking paper. Bake for about 15-20 minutes on one side, then turn over and bake another until cooked. Time, of course, tentative: the larger potatoes, the more time he cares. Ideal for this recipe potatoes the size of a little finger. The larger can be cut into four parts.