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
Scale
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
