These Honey Mustard Potatoes are a delicious side dish that combines the sweetness of honey with the tang of mustard. Tossed together and roasted, they’re golden and crispy!
Whenever I make these, I can’t help but sneak a few while they’re cooling—they’re just that tasty! Pair them with grilled chicken for a perfect meal. Yum!
Key Ingredients & Substitutions
Baby Potatoes: Red or yellow baby potatoes are perfect for this dish. Their creamy texture works well with the honey mustard. If you can’t find baby potatoes, cut larger ones into chunks for similar results.
Olive Oil: This adds richness and helps to caramelize the potatoes. You can replace it with another oil like avocado oil or canola oil, but olive oil’s flavor really shines here.
Honey: Honey gives a sweet flavor balance. Maple syrup can be a great vegan alternative if you’re looking to avoid honey. Each brings its own unique taste!
Dijon Mustard: Dijon provides a nice tang. If you want a milder flavor, you can try yellow mustard, but remember it will be less spicy and flavorful. I love using Dijon for that extra zing!
Apple Cider Vinegar or Lemon Juice: Both add acidity, helping to cut through the sweetness. If you don’t have either, white wine vinegar is a good substitute. Use whatever you have on hand!
How Do I Ensure My Potatoes Cook Evenly?
Getting perfectly cooked potatoes is key to this recipe! Here are important steps to remember:
- **Washing and Drying**: Start by washing your potatoes well to remove any dirt. Drying them ensures the coating sticks better.
- **Cutting Size**: If your baby potatoes are large, cut them in half or quarters. This helps them cook evenly. Uniform sizes are the secret!
- **Tossing Well**: In step 4, make sure to toss the potatoes thoroughly in the honey mustard mixture for even coating. Every potato deserves that flavor!
- **Roasting**: Spread the potatoes out on the baking sheet. Avoid crowding them. This allows hot air to circulate around each potato, leading to a crispy exterior.
- **Tossing Halfway**: Turning the potatoes halfway through cooking promotes even browning. Set a timer to remind yourself to toss them!
How to Make Honey Mustard Potatoes
Ingredients You’ll Need:
- 1.5 lbs baby potatoes (red or yellow)
- 3 tablespoons olive oil
- 3 tablespoons honey
- 3 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar or lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 10 minutes for prep and about 30 minutes for roasting, making a total of around 40 minutes from start to finish. Perfect for a quick yet delightful side dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will ensure it’s nice and hot for roasting the potatoes.
2. Prepare the Potatoes:
Wash your baby potatoes thoroughly under running water. Pat them dry with a towel. If some of your potatoes are larger, feel free to halve or quarter them so they cook evenly with the smaller ones.
3. Make the Honey Mustard Mixture:
In a large mixing bowl, whisk together the olive oil, honey, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Keep whisking until everything is well combined and smooth.
4. Coat the Potatoes:
Add the prepared potatoes to the bowl with the honey mustard mixture. Toss them gently to ensure that every potato is evenly coated in that delicious sauce.
5. Prepare for Roasting:
Transfer the coated potatoes onto a baking sheet lined with parchment paper, or use a lightly greased baking dish. Spread them out so they’re in a single layer—this helps them roast properly.
6. Roast the Potatoes:
Place the baking sheet in the preheated oven and roast the potatoes for 25-30 minutes. Give them a toss halfway through the cooking time to make sure they brown evenly. You’ll know they are done when they are fork-tender and golden brown.
7. Serve and Enjoy:
Once they’re done, take the potatoes out of the oven and let them cool for a minute. Sprinkle fresh chopped parsley on top for a lovely finishing touch. Serve them warm and enjoy this tasty side dish!
Enjoy your sweet and tangy honey mustard potatoes!
Can I Use Different Types of Potatoes for This Recipe?
Absolutely! While baby red or yellow potatoes are recommended for their creamy texture, you can use other varieties like new potatoes or even small Yukon Golds. Just make sure they’re small enough to roast evenly, or cut larger ones into similar-sized pieces.
What Can I Substitute for Honey?
If you need a honey substitute, you can use maple syrup or agave nectar for a similar sweetness. Just keep in mind that the flavor will change slightly, but it will still be delicious! Adjust the quantity to your taste if needed.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) until heated through, or toss them in a microwave-safe dish for a quick zap!
Can I Add Other Vegetables to This Dish?
Yes, feel free to mix in other vegetables like carrots, bell peppers, or Brussels sprouts! Just cut them into similar sizes as the potatoes and adjust roasting time as needed, depending on their cooking time. Enjoy experimenting!
