Honey Mustard Potatoes (Print version)
Baby potatoes roasted in a sweet-tangy honey mustard glaze until golden and crispy. An easy side dish for any main.
# Ingredients:
For the potatoes
01 -
2 lb (900 g) baby potatoes, scrubbed and halved or quartered
02 -
3 tbsp olive oil
03 -
3 tbsp Dijon mustard
04 -
2 tbsp honey
05 -
3 cloves garlic, minced
06 -
1 tsp salt
07 -
1/2 tsp black pepper
For serving
08 -
2 tbsp chopped fresh parsley
09 -
Flaky sea salt (optional)
# Instructions:
01 -
Preheat the oven to 425°F (220°C). Place a large rimmed baking sheet inside while the oven heats so the pan is hot when the potatoes go on.
02 -
Scrub the baby potatoes and cut them into even halves or quarters so each piece is about 1 to 1.5 inches across. Pat very dry with a clean towel.
03 -
In a large bowl, whisk together olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until smooth and emulsified.
04 -
Add the dried potatoes to the bowl and toss until every piece is evenly coated. Use your hands to rub glaze into the cut surfaces.
05 -
Carefully remove the hot baking sheet and spread the potatoes in a single layer with space between them. Roast for 15 minutes, flip each piece, then roast another 10-20 minutes until deeply golden and fork-tender.
06 -
Transfer to a serving dish, sprinkle with fresh parsley and flaky salt if desired, and serve immediately while the edges are crisp.
# Good to know:
01 -
Serve immediately for the crispiest texture.