Get ready to fall in love with the irresistible combination of crispiness, tang, and sweetness in Honey Mustard Smashed Potatoes. This dish brings together baby gold potatoes—smashed, roasted until golden, then tossed in a vibrant honey mustard sauce—for a side that absolutely steals the spotlight. Whether you serve them for a special gathering or a weeknight treat, these potatoes are pure comfort, effortlessly blending creamy centers, crispy edges, and a bold, zesty finish.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Honey Mustard Smashed Potatoes lies in its minimal, top-notch ingredients. Each component adds something special: color, crunch, or a hit of flavor that wakes up your taste buds. Here’s what you’ll need to make every bite shine.
- Baby gold potatoes: Their creamy interior and natural sweetness become even better when roasted to crispy perfection.
- Olive oil: Helps those edges get gorgeously golden and brings subtle richness.
- Salt and black pepper: Simple seasoning is all you need to let the other flavors sing.
- Dijon mustard: Brings a sharp, savory kick and classic honey mustard flavor.
- Whole grain mustard: Adds extra tang and texture with a burst of mustard seeds in every bite.
- Honey: Provides sweetness and balances the sharpness of the mustards for irresistible harmony.
- Apple cider vinegar: Infuses a bright, zippy acidity to lift the sauce.
- Garlic (minced): Adds aromatic depth that weaves right through the sauce.
- Chopped fresh parsley (optional): For a hit of herby freshness and a pop of color to finish.
How to Make Honey Mustard Smashed Potatoes
Step 1: Boil the Potatoes
Start by placing the baby gold potatoes in a large pot and covering them with cold, salted water. Bring it to a boil, then reduce the heat and simmer for 15 to 20 minutes until the potatoes are fork-tender. This gentle boil softens them perfectly, making them easy to smash later while keeping their skins intact for extra flavor and texture.
Step 2: Smash Those Spuds
Once the potatoes are drained and have cooled for a couple minutes, transfer them onto a parchment-lined baking sheet. With the bottom of a sturdy glass or a measuring cup, gently press down on each one until they’re flattened but still mostly in one piece. Smashed potatoes mean more surface area, and more surface area means crispier, more delicious results!
Step 3: Season & Roast
Drizzle the smashed potatoes with olive oil and shower them generously with salt and black pepper. Now slide them into a 425°F (220°C) oven and let them roast for 20 to 25 minutes, flipping them halfway through. As they cook, the edges get crunchy and caramelized—total potato heaven!
Step 4: Whip Up the Honey Mustard Sauce
While the potatoes work their magic in the oven, whisk together Dijon mustard, whole grain mustard, honey, apple cider vinegar, and minced garlic in a small bowl. The sauce comes together in a flash, and you can easily adjust the honey or mustard to make it a little sweeter or tangier, just the way you like it.
Step 5: Sauce, Toss, and Finish
When the potatoes are deeply golden and crackling with crispiness, pull them from the oven. Pour the honey mustard sauce over the hot potatoes, then toss gently so every nook and cranny is coated. Sprinkle with fresh chopped parsley if you want a hit of color and freshness, then serve right away while they’re at their best.
How to Serve Honey Mustard Smashed Potatoes
Garnishes
These potatoes are already a visual (and edible!) treat, but a sprinkle of chopped fresh parsley or chives adds an extra touch of freshness and just the right hint of green. You can also add a light grating of lemon zest if you’re looking to amp up the brightness. For those who love a little heat, a few red pepper flakes never hurt.
Side Dishes
Honey Mustard Smashed Potatoes are wildly versatile—pair them with simple grilled chicken, seared steak, or oven-roasted salmon for a satisfying main. They also shine alongside bright salads or steamed green beans. If you’re hosting a vegetarian feast, pile them next to roasted veggies or a tangy slaw for a colorful plate.
Creative Ways to Present
For snacks or parties, consider serving these on a platter with toothpicks—perfect single-bite appetizers! Try stacking a couple and topping with an extra drizzle of the honey mustard sauce and a smidge more parsley. You can even turn them into a rustic base for mini sliders, or crumble a little feta or goat cheese on top for extra flair.
Make Ahead and Storage
Storing Leftovers
If you have extra Honey Mustard Smashed Potatoes (lucky you!), let them cool to room temperature before moving them to an airtight container. Store in the refrigerator for up to 3 days. The flavors meld beautifully as they sit, and leftovers make an excellent snack or quick lunch addition.
Freezing
Yes, you can freeze your smashed potatoes! Lay them out in a single layer on a baking sheet and freeze until firm, then transfer to a zip-top bag or freezer-safe container. Keep the honey mustard sauce separate, and freeze each for up to a month. When ready to enjoy, reheat and toss with fresh sauce for best results.
Reheating
For that signature crispiness, reheat the potatoes on a baking sheet in a hot oven (400°F/200°C) for about 10 minutes. Microwaving works in a pinch, but the potatoes will be softer. If you’ve stored the sauce separately, drizzle it over the potatoes after reheating for maximum flavor without sogginess.
FAQs
Can I use another type Side Dish
Absolutely! While baby gold potatoes are naturally creamy and hold up well, you can substitute baby red potatoes or even small Yukon Golds. The key is to use potatoes that are small, waxy, and will smash without falling apart.
Is the honey mustard sauce spicy or sweet?
It’s beautifully balanced! The honey brings sweetness, while two kinds of mustard add both tang and a little heat. If you like it milder or with more kick, adjust the honey and mustard ratios to match your taste.
Can I make Honey Mustard Smashed Potatoes vegan?
Yes! Simply swap the honey for maple syrup or agave nectar to keep the sauce vegan while preserving that essential sweet note. Everything else in the dish is already plant-based.
What’s the best way to keep the potatoes crispy if making ahead?
To maintain crispiness, store the roasted potatoes and the honey mustard sauce separately. Reheat the potatoes in a hot oven and only toss with sauce just before serving. This way, you keep those irresistible crunchy edges.
Do I need to peel the potatoes?
No peeling necessary! The skins add lots of flavor, color, and, best of all, help the potatoes maintain their shape when smashed and roasted. Just give them a thorough rinse before you start boiling.
Final Thoughts
Don’t be surprised if Honey Mustard Smashed Potatoes become the most requested side at your table! They’re crunchy, tangy, sweet, and always unforgettable—give them a try the next time you crave something that’s just as fun to make as it is to eat.
Print
Honey Mustard Smashed Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Boiling, Roasting
- Cuisine: American
- Diet: Vegetarian
Description
These Honey Mustard Smashed Potatoes are a flavorful twist on classic roasted potatoes. Baby gold potatoes are boiled until tender, smashed, then roasted until crispy, and finally coated in a tangy honey mustard sauce. A delicious side dish perfect for any meal.
Ingredients
Baby Gold Potatoes:
- 1.5 pounds baby gold potatoes
Other Ingredients:
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
- 1 tablespoon chopped fresh parsley (optional for garnish)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Boil the potatoes: Boil the baby potatoes in salted water until fork-tender, about 15–20 minutes. Drain and cool slightly.
- Smash and roast: Transfer potatoes to a baking sheet, smash each one, drizzle with olive oil, season with salt and pepper, and roast for 20–25 minutes until golden and crispy.
- Make the sauce: Whisk together Dijon mustard, whole grain mustard, honey, apple cider vinegar, and garlic.
- Coat the potatoes: Drizzle the honey mustard sauce over the crispy potatoes, toss gently to coat, and sprinkle with parsley before serving.
Notes
- For extra crispiness, let the smashed potatoes air-dry before roasting.
- You can adjust the honey-to-mustard ratio based on preference.
- Pairs well with grilled meats or a fresh green salad.
Your email address will not be published. Required fields are marked *