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.
