Honey Mustard Roasted Potatoes
These Honey Mustard Roasted Potatoes are a game-changer!
They combine the irresistible sweetness of honey and the tanginess of Dijon mustard to create a sticky glaze that coats crispy, tender potatoes.
Perfect for anyone craving a bold, flavorful side dish that’s easy to make and sure to impress.
Whether you’re a honey mustard lover or just looking to elevate your usual roasted potatoes, this dish will quickly become a new favorite!
For Honey Mustard Roasted Potatoes
- Potatoes – Fingerling potatoes are perfect for this, but baby reds or baby golds work wonderfully too. They get tender and crisp when roasted.
- Olive Oil – Helps coat the potatoes evenly and gives them a crispy, golden finish.
- Honey – Adds a touch of sweetness that caramelizes beautifully in the oven.
- Dijon Mustard – Gives the glaze a tangy bite that balances out the sweetness of the honey.
- Garlic Powder – Adds a savory depth to the sauce, making it so irresistible.
- Onion Powder – Complements the garlic and brings a mild, savory sweetness.
- Dried Thyme – Brings a lovely earthy flavor to the dish.
- Paprika – Adds a subtle smoky flavor and enhances the color of the glaze.
- Fresh Chives – Chopped, for a fresh and oniony finish after roasting.
- Kosher Salt and Black Pepper – To taste, for that final seasoning to bring everything together.
Honey Mustard Roasted Potatoes
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- 1 1/2 lbs baby or fingerling potatoes
- 3 tbsp olive oil
- 2 tbsp honey
- 3 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp paprika
- 1 tbsp fresh chives, chopped
- Kosher salt and freshly ground black pepper, to taste
- Preheat your oven to 425°F (220°C) and lightly grease a rimmed baking sheet with nonstick spray.
- In a large mixing bowl, whisk together the olive oil, honey, Dijon mustard, garlic powder, onion powder, thyme, paprika, salt, and pepper.
- Add the potatoes to the bowl and toss to coat them evenly in the sauce.
- Spread the potatoes out in a single layer on the prepared baking sheet, drizzling any remaining sauce over them.
- Roast the potatoes in the preheated oven for about 30 minutes, flipping them halfway through, until they are golden brown and fork-tender.
- Once roasted, sprinkle the potatoes with fresh chives and an extra pinch of salt if desired. Serve and enjoy!
- If you prefer less caramelization, roast the potatoes in olive oil first and then toss them in the honey mustard sauce afterward for a lighter glaze.
Calories: 97.5 kcal | Carbohydrates: 16.2 g | Protein: 1.1 g | Fat: 3.8 g | Saturated Fat: 0.5 g | Cholesterol: 0 mg | Sodium: 500 mg | Potassium: 550 mg | Fiber: 0.8 g | Sugar: 8 g | Vitamin A: 1 IU | Vitamin C: 10 mg | Calcium: 12 mg | Iron: 0.8 mg
- Can I use any type of potato for this recipe?
Answer: Absolutely! While fingerling potatoes are a great choice, baby red or gold potatoes will work just as well. The key is to choose small potatoes so they roast evenly and get that perfect crispy texture.
- Can I make the honey mustard sauce ahead of time?
Answer: Yes! You can prepare the honey mustard sauce ahead of time and store it in the fridge. Just toss the potatoes in the sauce when you’re ready to roast for a simple and stress-free meal.
- Do I need to peel the potatoes?
Answer: No need to peel! The skin adds texture and helps the potatoes crisp up beautifully in the oven. Just wash them well, and you’re good to go.
- How do I prevent the honey mustard glaze from burning?
Answer: To avoid burning the glaze, make sure to toss the potatoes halfway through roasting. You can also roast the potatoes in just olive oil first and add the sauce after baking for a lighter glaze.
- Can I use this recipe for meal prepping?
Answer: Yes! These roasted potatoes store well in the fridge for about 3-4 days. Simply reheat in the oven to get them crispy again. They make a great side dish for lunch or dinner throughout the week.
