Description
Honey Mustard Potatoes are a delicious and easy-to-make side dish featuring tender baby potatoes roasted to golden perfection with a flavorful honey mustard glaze. This recipe combines Dijon and whole-grain mustard with honey and garlic, creating a perfect balance of sweet and tangy flavors, finished with fresh parsley for an extra burst of freshness.
Ingredients
Potatoes
- 1.5 pounds baby potatoes, halved
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Honey Mustard Sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 tablespoons honey
- 1 clove garlic, minced
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to get it ready for roasting the potatoes.
- Prepare the Potatoes: Place the halved baby potatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and black pepper. Toss well to ensure all potatoes are evenly coated with oil and seasoning.
- Make the Honey Mustard Glaze: In a small bowl, whisk together Dijon mustard, whole-grain mustard, honey, and minced garlic until smooth and combined.
- Coat the Potatoes: Pour the honey mustard mixture over the potatoes on the baking sheet. Toss again carefully so that all the potatoes are fully coated in the flavorful glaze.
- Roast the Potatoes: Spread the potatoes in a single layer on the baking sheet, making sure they are not overcrowded. Roast in the preheated oven for 25 to 30 minutes, stirring once halfway through, until the potatoes are tender inside and golden brown outside.
- Garnish and Serve: Remove the potatoes from the oven, sprinkle with chopped fresh parsley, and serve warm as a delightful side dish.
Notes
- For extra crispiness, make sure to leave space between the potatoes on the baking sheet so they roast evenly.
- To add a tangier flavor, add a splash of apple cider vinegar to the honey mustard sauce before coating the potatoes.
