Description
This Honey Mustard Potatoes recipe features tender baby potatoes cooked to golden perfection and coated in a flavorful honey mustard sauce. The combination of Dijon and grainy mustard with honey and apple cider vinegar creates a tangy and sweet glaze that perfectly complements the crispy pan-fried potatoes. Ready in just 30 minutes, this dish makes a delicious side for any meal.
Ingredients
Scale
Potatoes
- 1 1/2 pounds baby potatoes (or potatoes cut into 1.5 inch cubes)
Cooking Oil
- 2 tablespoons olive oil (or butter)
Sauce
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 2 tablespoons grainy mustard
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, chopped
- 1/4 teaspoon paprika
- Salt and pepper to taste
Instructions
- Cook Potatoes: Place the potatoes in a large pot and cover them with water. Bring the water to a boil and cook the potatoes until they are just tender, about 10 minutes. Drain the water thoroughly after cooking.
- Fry Potatoes: Heat olive oil or butter in a large skillet over medium heat. Add the cooked potatoes to the skillet and cook them until golden brown on the outside, approximately 10 minutes, stirring occasionally to ensure even browning.
- Make Sauce: In a bowl, whisk together honey, Dijon mustard, grainy mustard, apple cider vinegar, chopped garlic, paprika, salt, and pepper until well combined to create the honey mustard sauce.
- Toss and Cook: Add the sauce to the skillet with the browned potatoes and gently toss to coat them evenly. Continue cooking for an additional 2 to 3 minutes, allowing the sauce to glaze the potatoes and flavors to meld.
Notes
- Use baby potatoes for even cooking or cut larger potatoes into uniform 1.5 inch cubes.
- Adjust the amount of honey based on your desired sweetness level.
- For a richer flavor, butter can be used instead of olive oil for frying.
- Add fresh herbs like parsley or thyme as a garnish if desired.
- This dish is best served hot and fresh.
