Clean potatoes, cut in half, and toss with olive oil, salt, pepper, lemon pepper, rosemary, Dijon mustard, garlic, and red wine to coat the potatoes well. Pour into a large skillet and cook them over the lowest heat possible for about 45 minutes to an hour, then turn up the heat slightly to simmer for another 10-15 minutes to get to the desired color and crunchiness. Turn potatoes occasionally to ensure crispy edges.