Description

These Honey Mustard Potatoes are a delicious and easy side dish featuring tender baby potatoes roasted to golden perfection with a flavorful glaze of honey, Dijon and whole grain mustards, garlic, and a hint of smoked paprika. Perfectly crispy on the outside and soft inside, they’re ideal for complementing any meal.

Ingredients

Potatoes

2 lbs (900 g) baby potatoes, halved

Honey Mustard Sauce

2 tablespoons olive oil
2 tablespoons butter, melted
2 tablespoons honey
2 tablespoons Dijon mustard
1 teaspoon whole grain mustard (optional, for texture)
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)

Garnish

1 tablespoon chopped fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to ensure easy cleanup after roasting.
Prepare the potatoes: Place the halved baby potatoes in a large bowl. Drizzle with olive oil and melted butter, then toss thoroughly to coat every piece evenly with the fat.
Make the honey mustard sauce: In a small separate bowl, whisk together the honey, Dijon mustard, whole grain mustard if using, minced garlic, salt, black pepper, and smoked paprika for a slightly smoky flavor.
Coat the potatoes: Pour the prepared honey mustard sauce over the oiled potatoes and toss well to ensure each potato half is evenly coated with the flavorful sauce.
Roast the potatoes: Spread the coated potatoes in a single layer on the lined baking sheet. Roast in the preheated oven for 25 to 30 minutes, turning halfway through to promote even browning and tender texture. Cook until golden brown and easily pierced with a fork.
Serve: Remove the potatoes from the oven and sprinkle with chopped fresh parsley for a burst of color and fresh flavor. Serve warm as a delicious side dish alongside your favorite main course.

Notes

For crispier potatoes, make sure to spread them out in a single layer on the baking sheet without overcrowding.
You can substitute baby potatoes with fingerling potatoes or small Yukon golds if desired.
Adjust the amount of honey depending on your preferred sweetness level.
Smoked paprika is optional but adds a nice subtle smokiness; you can replace it with regular paprika or omit it entirely.
This dish pairs well with grilled meats, roasted chicken, or as part of a vegetarian meal.