If you’re hunting for a simple but irresistible side dish that almost everyone will swoon over, let me introduce you to my absolute favorite: Honey Mustard Potatoes! Imagine baby potatoes, their skins crackly and golden, glazed with a sticky-sweet, tangy sauce that bakes up like culinary magic. These potatoes pull double duty as a crowd-pleaser at any gathering and an easy weeknight hero with just the right kick of flavor. The blend of honey, two types of mustard, and fresh herbs will have you wondering why you ever settled for bland spuds. Get ready to watch these disappear faster than you can say “pass the potatoes!”
Ingredients You’ll Need
The beauty of Honey Mustard Potatoes lies in a handful of pantry staples that become so much more together. Each ingredient plays a vital role in building layers of flavor—nothing fancy, but each one truly counts for taste, texture, and that golden finish.
- Baby potatoes: Tender and quick-cooking, their small size ensures they stay creamy inside and turn beautifully crispy on the outside.
- Olive oil: The secret to roasting perfection, giving potatoes their rich, crackling edges and adding a subtle peppery note.
- Honey: Delivers a natural sweetness that caramelizes while roasting, balancing the sharpness of mustard and tang of vinegar.
- Dijon mustard: Adds a smooth, punchy depth of flavor with just enough heat to perk things up.
- Whole grain mustard: Provides pops of texture and a beautiful rustic look while intensifying the mustardy bite.
- Apple cider vinegar: Brightens the dish with a gentle tang, cutting through the richness and keeping flavors lively.
- Garlic: Minced fresh for real aromatic oomph; it infuses the potatoes from the inside out as they roast.
- Thyme: Earthy and herbal, this little addition gives Honey Mustard Potatoes a lift that smells as fantastic as it tastes.
- Salt and black pepper: Essential for bringing all the flavors into perfect harmony—don’t skimp!
- Fresh chopped parsley (optional): A bright, green finish to make the potatoes pop visually and add a burst of freshness.
How to Make Honey Mustard Potatoes
Step 1: Preheat and Prep
Kick things off by setting your oven to 400°F (200°C) so it’s nice and hot before your potatoes go in. Line a baking sheet with parchment paper—this way, the glaze won’t stick and cleanup will be easy as pie. While the oven does its thing, halve any larger baby potatoes, and keep the smaller ones whole for varied texture in every bite.
Step 2: Whisk the Honey Mustard Sauce
In a big mixing bowl, combine olive oil, honey, Dijon mustard, whole grain mustard, apple cider vinegar, minced garlic, thyme, plus a good pinch each of salt and black pepper. Whisk vigorously until you get a glossy, fragrant sauce—this little bowl is the flavor powerhouse behind Honey Mustard Potatoes!
Step 3: Coat the Potatoes
Toss your prepped potatoes into the bowl with the sauce. Use a large spoon or just dive in with clean hands, rolling the potatoes until each piece is fully coated. This ensures that every bite bursts with sweet, tangy, herby goodness.
Step 4: Arrange and Roast
Spread the coated potatoes out on your prepared baking sheet in a single layer—if they overlap, they’ll steam instead of crisp. Slide into the oven and roast for 35 to 40 minutes. About halfway through, give them a gentle stir so all sides get a shot at becoming golden and sticky. Keep an eye out for that burnished, glossy finish—they’ll smell fantastic!
Step 5: Garnish and Serve
Once the potatoes are flawlessly golden and tender when poked with a fork, move them to your favorite serving bowl. Shower with chopped parsley if you’d like a fresh herby pop. Now your Honey Mustard Potatoes are ready to steal the spotlight—serve them warm for best results!
How to Serve Honey Mustard Potatoes
Garnishes
A bright sprinkle of fresh parsley is a classic choice for adding color and freshness. If you want to play with flavors, try scattering extra thyme leaves, a dusting of flaky sea salt, or even some crumbled feta or shaved Parmesan for an indulgent finish. The zingy glaze pairs beautifully with a squeeze of fresh lemon, too!
Side Dishes
These Honey Mustard Potatoes shine alongside simple grilled chicken, juicy sausages, roast pork, or even as a hearty partner for grilled salmon or tofu. Pair them with a crisp green salad or some roasted veggies like Brussels sprouts or carrots (hint: the same glaze works wonders on those, too).
Creative Ways to Present
Change things up and serve your potatoes skewered on small cocktail picks for a party platter, or pile high in a rustic dish for family-style meals. You can also use them as a tasty topping for a grain bowl, stuff a few into pita pockets along with greens, or slice leftovers and toss them into a frittata for a next-day brunch upgrade!
Make Ahead and Storage
Storing Leftovers
Any extra Honey Mustard Potatoes can be kept in an airtight container in the fridge for up to 4 days. They might lose a little of their edge-crispiness, but the flavor deepens and they’re just as snackable, hot or cold.
Freezing
While these potatoes are best fresh, you can freeze leftovers if you need to. Spread cooked, cooled potatoes on a baking sheet to freeze individually, then transfer them to a freezer bag. They’ll keep for up to a month—just keep in mind the texture may be softer after thawing.
Reheating
For best results, reheat Honey Mustard Potatoes in a 375°F (190°C) oven or air fryer until warmed through and lightly crisp again—about 10 minutes. You can also use the microwave for a quicker option, but the oven wins for that signature texture.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely—just cut larger potatoes into 1-inch chunks to ensure they cook evenly. Yukon Golds or red potatoes work especially well for their buttery texture, but any variety you love will shine with the honey mustard glaze.
What if I don’t have whole grain mustard?
No worries! You can swap in more Dijon mustard or even a mild yellow mustard in its place. The whole grain just adds visual appeal and a little burst of flavor, but the recipe won’t miss a beat if you adapt.
Is this recipe gluten-free?
Yes, Honey Mustard Potatoes are naturally gluten-free as long as your mustards don’t contain any wheat-based additives. Give your condiment labels a quick scan if you’re cooking for someone sensitive.
How can I make the potatoes extra crispy?
To amp up the crispiness, crank your oven up to 425°F (220°C) and use the convection setting if your oven has one. Spreading the potatoes out with plenty of room and giving them a good stir halfway guarantees crisp, evenly caramelized edges.
Can I prep them ahead for a party?
Definitely! You can mix and coat the potatoes hours ahead, then refrigerate them until ready to roast. Slide the tray into the oven just before serving and you’ll have piping-hot Honey Mustard Potatoes ready right on schedule.
Final Thoughts
Whether you’re looking for a new holiday favorite or an everyday side that never, ever gets boring, Honey Mustard Potatoes answer the call. Their sweet-and-savory flavor, irresistible golden finish, and easy prep make them hard not to love. If you give them a try, don’t blame me when everyone asks for seconds!
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Honey Mustard Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
These Honey Mustard Potatoes are a delicious side dish that pairs the earthy flavor of baby potatoes with a sweet and tangy honey mustard glaze. Easy to make and bursting with flavor, these roasted potatoes are perfect for any meal.
Ingredients
Potatoes:
- 2 pounds baby potatoes, halved
Honey Mustard Glaze:
- 2 tablespoons olive oil
- 3 tablespoons honey
- 3 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 2 teaspoons apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- Salt and black pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the glaze: In a large bowl, whisk together olive oil, honey, Dijon mustard, whole grain mustard, apple cider vinegar, garlic, thyme, salt, and pepper.
- Coat the potatoes: Add the halved potatoes to the bowl and toss until evenly coated with the honey mustard mixture.
- Roast the potatoes: Spread the potatoes in a single layer on the baking sheet. Roast for 35–40 minutes, stirring halfway through, until golden and tender.
- Serve: Transfer the roasted potatoes to a serving bowl, garnish with parsley if desired, and serve warm.
Notes
- For extra crispiness, roast the potatoes at 425°F (220°C) and use convection if available.
- This honey mustard glaze is also delicious with roasted carrots or Brussels sprouts.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 8 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
