If you’re dreaming of a potato dish that’s equal parts cozy, flavorful, and irresistibly golden, these Honey Mustard Potatoes are about to become your next kitchen obsession. Each bite captures the perfect union of crisp roasted edges, creamy insides, and that unmistakable sweet-tangy zing you can only get from honey and mustard. Whether you’re serving them as a side for a casual weeknight dinner or looking to wow friends at a festive gathering, this recipe promises to deliver comfort with a punch of personality. Plus, the easy prep and pantry-friendly ingredients mean you can whip up Honey Mustard Potatoes any day of the week!
Ingredients You’ll Need
These Honey Mustard Potatoes come together with just a handful of simple ingredients, yet every element adds something special. From the slight crunch of whole grain mustard to the aromatic lift of fresh rosemary, the lineup below ensures every bite is packed with flavor, color, and a touch of rustic charm.
- Baby potatoes: Their tender, creamy texture and petite size make them ideal for roasting and soaking up all the delicious honey mustard glaze.
- Olive oil: Helps the potatoes crisp up in the oven and creates a luscious base for the sauce.
- Dijon mustard: Adds a bold, sophisticated tang that balances the sweetness perfectly.
- Whole grain mustard: Brings a subtle crunch and extra burst of flavor, elevating the glaze’s texture.
- Honey: Gives the potatoes a gorgeous glaze and just the right hint of natural, sticky sweetness.
- Garlic: Infuses warmth and depth that works magic with the mustard and honey.
- Salt: Essential for bringing all the flavors forward—don’t be shy!
- Black pepper: Adds gentle heat and a layer of earthiness that rounds out every bite.
- Fresh rosemary (optional): Provides an aromatic, piney note that makes the dish taste and smell gourmet.
- Fresh parsley for garnish (optional): Lends a pop of color and an extra dose of freshness just before serving.
How to Make Honey Mustard Potatoes
Step 1: Prep Your Pan and Potatoes
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper—this makes cleanup so much easier and keeps the potatoes from sticking. Halve or quarter your baby potatoes if they’re on the larger side so everything roasts evenly and gets that coveted crispy edge.
Step 2: Make the Honey Mustard Sauce
In a large mixing bowl, whisk together the olive oil, Dijon mustard, whole grain mustard, honey, minced garlic, salt, and black pepper. The mixture should be glossy and well blended, with flecks of mustard seeds throughout and a lovely aroma—this is where that signature Honey Mustard Potatoes magic starts!
Step 3: Toss the Potatoes
Add the prepared potatoes to your sauce bowl. Use a large spoon or your clean hands to toss them until every piece is thoroughly coated in the glossy honey mustard mixture. This ensures every potato crisps and caramelizes with maximum flavor during roasting.
Step 4: Arrange on the Baking Sheet
Spread the coated potatoes out in a single layer on your parchment-lined baking sheet. Overcrowding here can lead to steaming instead of roasting, so give the potatoes some breathing room for the ultimate golden finish.
Step 5: Roast to Perfection
Roast for 35–40 minutes, flipping the potatoes once about halfway through cooking so both sides develop a lovely golden crust. If you’re feeling fancy, sprinkle fresh rosemary over the potatoes in the last 10 minutes for an aromatic herbal boost. For extra crunch, try broiling the potatoes under high heat for a final 2–3 minutes.
Step 6: Add Finishing Touches
Once the potatoes are fork-tender and irresistibly caramelized, pull them from the oven. Immediately scatter over chopped fresh parsley for a burst of color and freshness. Serve right away—trust me, you won’t want to wait!
How to Serve Honey Mustard Potatoes
Garnishes
A sprinkle of freshly chopped parsley is my go-to for these Honey Mustard Potatoes—it brightens up the plate and complements the sweet-tangy glaze. If you love a little crunch, try finely sliced green onions or a dusting of flaky sea salt just before serving. Rosemary sprigs or even toasted sesame seeds can add an unexpected twist.
Side Dishes
These potatoes are wonderfully versatile and pair well with almost anything. Serve them alongside roast chicken, grilled salmon, or a hearty veggie main for a well-rounded meal. Their flavors especially shine next to fresh green salads, steamed asparagus, or even a classic coleslaw. Don’t be surprised if they steal the show!
Creative Ways to Present
For a dinner party, pile your Honey Mustard Potatoes high on a rustic wood platter and scatter fresh herbs on top. Try skewering them onto cocktail sticks for easy appetizers, or toss them in a warm grain salad for a modern twist. They’re even delicious stuffed into warm pita with crisp greens and a creamy dip.
Make Ahead and Storage
Storing Leftovers
Let your leftover Honey Mustard Potatoes cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3–4 days. The flavors become even more pronounced overnight, making them a fantastic addition to lunchboxes!
Freezing
While freshly roasted is best, you can freeze leftover potatoes if needed. Arrange them in a single layer on a baking sheet to freeze individually before transferring to a freezer bag or container. They’ll keep well for up to 2 months—just note that the texture may soften a bit after thawing.
Reheating
For crispy results, reheat Honey Mustard Potatoes in a 400°F (200°C) oven for 10–15 minutes, or until hot and golden again. If you’re short on time, a quick blast in the microwave works too, but for best texture stick with the oven or even an air fryer.
FAQs
Can I use a different type Side Dish
Absolutely! Yukon gold or red potatoes are both wonderful options. Just be sure to cut them into similar bite-sized pieces, about an inch thick, so they roast evenly and pick up all the honey mustard goodness.
Is there a way to make these potatoes spicy?
You bet! Add a pinch of crushed red pepper flakes to the sauce for a subtle heat, or stir in a teaspoon of hot sauce if you want to dial things up. This is an easy way to give your Honey Mustard Potatoes a little kick.
Do I need to peel the potatoes?
No need to peel—in fact, leaving the skin on adds extra fiber, texture, and nutrient value. Just give your potatoes a good scrub before chopping to remove any dirt.
How do I keep the potatoes from sticking to the pan?
Lining your sheet with parchment paper or a silicone baking mat is the secret. It ensures easy release and makes the honey mustard glaze caramelize without any mess. Plus, cleanup is a breeze!
Can I prepare Honey Mustard Potatoes ahead of time?
Yes! You can toss the potatoes with the honey mustard sauce a few hours ahead and keep them covered in the fridge until ready to roast. This actually helps the flavors mingle even more.
Final Thoughts
Give these Honey Mustard Potatoes a try and watch them disappear faster than you can say “seconds, please!” With their crave-worthy glaze and foolproof preparation, they just might become your new comfort food favorite. Serve them up and prepare for some seriously happy faces around the table!
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Honey Mustard Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
These Honey Mustard Potatoes are a flavorful and easy side dish perfect for any meal. Baby potatoes are coated in a tangy honey mustard glaze, roasted until crispy on the outside and tender on the inside, then garnished with fresh herbs for a delicious finish.
Ingredients
Baby Potatoes:
1 ½ pounds baby potatoes, halved or quartered if large,
Seasoning:
2 tablespoons olive oil, 2 tablespoons Dijon mustard, 1 tablespoon whole grain mustard, 1 ½ tablespoons honey, 2 cloves garlic, minced, 1 teaspoon salt, ½ teaspoon black pepper, 1 tablespoon chopped fresh rosemary (optional), fresh 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 Honey Mustard Mixture: In a large bowl, whisk together olive oil, Dijon mustard, whole grain mustard, honey, minced garlic, salt, and black pepper until well combined.
- Coat the Potatoes: Add the potatoes to the bowl and toss to coat them evenly with the honey mustard mixture.
- Roast the Potatoes: Spread the coated potatoes in a single layer on the prepared baking sheet. Roast for 35–40 minutes, flipping once halfway through, until the potatoes are golden and fork-tender.
- Optional: If using, sprinkle with fresh rosemary during the last 10 minutes of roasting.
- Serve: Remove from oven and garnish with chopped parsley before serving.
Notes
- For extra crispiness, broil the potatoes for the last 2–3 minutes.
- You can substitute baby potatoes with Yukon gold or red potatoes, cut into 1-inch pieces.
- Add a pinch of crushed red pepper flakes for a spicy kick.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
