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
