Description
These Honey Mustard Potatoes are a deliciously tangy and sweet side dish. Roasted to golden perfection, the baby potatoes are coated in a flavorful blend of Dijon and whole grain mustard, honey, and garlic, then garnished with fresh parsley for a vibrant finish. Perfectly crispy on the outside and tender inside, they make an easy and crowd-pleasing addition to any American meal.
Ingredients
Potatoes
- 1 ½ pounds baby potatoes, halved or quartered if large
Sauce
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon honey
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare the sauce: In a large mixing bowl, whisk together olive oil, Dijon mustard, whole grain mustard, honey, garlic powder, salt, and black pepper until smooth and well combined.
- Coat the potatoes: Add the halved or quartered baby potatoes to the bowl and toss thoroughly until all pieces are evenly coated with the mustard-honey sauce.
- Arrange for roasting: Spread the potatoes out in a single layer on the prepared baking sheet to ensure even roasting.
- Roast the potatoes: Place in the preheated oven and roast for 30 to 35 minutes, turning the potatoes halfway through cooking to achieve golden brown, crispy edges and tender interiors.
- Optional broil for crispiness: For extra crispy potatoes, broil them for the last 2 to 3 minutes of cooking, watching carefully to prevent burning.
- Garnish and serve: Remove the potatoes from the oven and sprinkle with chopped fresh parsley if desired. Serve warm as a flavorful side dish.
Notes
- For extra crispiness, broil the potatoes during the final 2-3 minutes of roasting.
- You can substitute baby potatoes with Yukon gold or red potatoes cut into 1-inch pieces.
