Description

Honey Mustard Potatoes are crispy roasted bites coated in a sweet and tangy glaze of honey, Dijon mustard, and garlic—an irresistible side dish that adds bold flavor to any meal.

Ingredients

2 lbs baby Yukon Gold or red potatoes, halved or quartered
3 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
Optional: 2 tablespoons fresh parsley, chopped

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Instructions

Preheat oven to 425°F (220°C). Scrub and dry the potatoes, then cut them into even-sized chunks.
In a large bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, salt, and pepper.
Add potatoes to the bowl and toss until well coated with the honey mustard glaze.
Spread potatoes in a single layer on a parchment-lined baking sheet, cut side down.
Roast for 25–35 minutes, flipping halfway through, until golden and crispy. Broil for a couple of minutes for extra crispiness if desired.
Transfer to a serving dish and garnish with fresh parsley while still hot. Serve immediately.

Notes

Garnish with parsley, chives, crumbled feta, or cracked black pepper for added flair.
Pairs well with roasted chicken, steak, ham, or fresh green salads.
Serve on toothpicks with dipping sauce for appetizers, or in grain bowls for meals.
Refrigerate leftovers in an airtight container for up to 3 days.
Freeze cooked potatoes individually, then store in a freezer bag for up to 1 month.
Reheat in a 400°F oven or air fryer to regain crispiness; avoid microwaving for best texture.
Substitute yellow mustard for Dijon for a different tang, or add spice with cayenne or hot sauce.
Maple syrup or agave nectar can replace honey for a vegan version.
Make ahead by prepping glaze and potatoes in advance; roast just before serving.