Honey Mustard Roasted Potatoes
A simple yet special side dish that brings out the best in potatoes with a sweet and tangy honey mustard glaze.
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Servings: 4
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Ingredients
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
- 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