I love how these honey mustard roasted potatoes come out perfectly crispy on the outside and tender inside. The sweet and tangy glaze made with Dijon mustard and honey adds a delicious depth of flavor that makes these potatoes irresistible as a side dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1.5 lbs (680g) baby potatoes, halved (or diced Yukon Golds)
2 tbsp olive oil
2 tbsp Dijon mustard
1 tbsp honey
1 tsp whole grain mustard (optional, for texture)
2 cloves garlic, minced
Salt and black pepper, to taste
Fresh parsley or chives, for garnish (optional)
Directions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small bowl, whisk together olive oil, Dijon mustard, honey, minced garlic, and whole grain mustard if using. Season with salt and black pepper to taste.
Toss the halved potatoes in a large bowl with the honey mustard glaze until they are evenly coated.
Spread the potatoes in a single layer on the prepared baking sheet.
Roast in the oven for 35–40 minutes, flipping halfway through, until the potatoes are golden brown and crisp on the edges.
Garnish with chopped parsley or chives and drizzle a little extra honey mustard glaze on top if you like.
Tip: For a spicy kick, I sometimes add a pinch of cayenne pepper or chili flakes to the glaze before roasting.
Servings and Timing
This recipe serves 4 people. Prep time is about 10 minutes, and roasting takes approximately 35 to 40 minutes. It’s a great option for a weeknight side dish because it mostly roasts hands-off while I prepare other parts of the meal.
Variations
Swap baby potatoes for diced Yukon Golds or red potatoes for a different texture.
Add chopped rosemary or thyme to the glaze for an herby twist.
Mix in some smoked paprika or cayenne for extra warmth and depth.
For a dairy option, sprinkle grated Parmesan over the potatoes in the last 5 minutes of roasting.
Try roasting with sweet potatoes using the same glaze for a sweeter flavor profile.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I prefer popping them in a hot oven or toaster oven at 375°F (190°C) for about 10 minutes to crisp them back up. Microwaving works in a pinch but can make them a bit soggy.
FAQs
Can I use other types of potatoes?
Absolutely. Yukon Gold or red potatoes work well if baby potatoes aren’t available. Just make sure to cut them into uniform pieces for even cooking.
Is the whole grain mustard necessary?
It’s optional, but I like it because it adds a nice texture and a bit more complexity to the glaze. You can leave it out if you prefer a smoother sauce.
Can I make this recipe vegan?
Yes! Simply replace honey with maple syrup or agave nectar to keep the sweetness without animal products.
How do I make the potatoes crispier?
Roasting at a high temperature and flipping halfway helps. You can also make sure the potatoes are spread out in a single layer without overcrowding the pan.
Can I prepare this dish ahead of time?
You can toss the potatoes in the glaze a few hours ahead and keep them in the fridge, but I recommend roasting them just before serving to keep them crispy.
Conclusion
Honey mustard roasted potatoes have become one of my favorite easy side dishes because they are flavorful, satisfying, and require minimal effort. Whether it’s a weeknight dinner or a weekend cookout, this recipe always hits the spot and pairs well with a variety of mains. I hope you enjoy making and sharing these potatoes as much as I do.
Recipe:
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Honey Mustard Roasted Potatoes
- Total Time: 45-50 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Crispy on the outside and tender inside, these honey mustard roasted potatoes are coated in a sweet and tangy glaze made with Dijon mustard and honey, making them an irresistible and versatile side dish.
Ingredients
1.5 lbs (680g) baby potatoes, halved (or diced Yukon Golds)
2 tbsp olive oil
2 tbsp Dijon mustard
1 tbsp honey
1 tsp whole grain mustard (optional, for texture)
2 cloves garlic, minced
Salt and black pepper, to taste
Fresh parsley or chives, for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together olive oil, Dijon mustard, honey, minced garlic, and whole grain mustard if using. Season with salt and black pepper to taste.
- Toss the halved potatoes in a large bowl with the honey mustard glaze until they are evenly coated.
- Spread the potatoes in a single layer on the prepared baking sheet.
- Roast in the oven for 35–40 minutes, flipping halfway through, until the potatoes are golden brown and crisp on the edges.
- Garnish with chopped parsley or chives and drizzle a little extra honey mustard glaze on top if you like.
Notes
For a spicy kick, add a pinch of cayenne pepper or chili flakes to the glaze before roasting.
Swap baby potatoes for diced Yukon Gold or red potatoes for different texture.
Add chopped rosemary or thyme to the glaze for an herby twist.
Sprinkle grated Parmesan over the potatoes in the last 5 minutes of roasting for a cheesy option.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F (190°C) for 10 minutes to crisp up.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
