Description
These Honey Mustard Potatoes are a deliciously tangy and sweet side dish featuring tender baby potatoes roasted to golden perfection with a flavorful honey mustard sauce. The addition of garlic and smoked paprika adds depth, while fresh parsley provides a vibrant finish. Easy to prepare and perfect for any meal, these potatoes are sure to become a favorite.
Ingredients
Scale
Potatoes
- 2 lbs (900 g) baby potatoes, halved
Sauce and Seasoning
- 2 tablespoons olive oil
- 2 tablespoons butter, melted
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 teaspoon whole grain mustard (optional, for texture)
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
Garnish
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to ensure easy cleanup.
- Prepare the potatoes: Place the halved baby potatoes in a large bowl. Drizzle with olive oil and melted butter, then toss thoroughly to coat all the potatoes evenly with the fats.
- Make the honey mustard sauce: In a small bowl, whisk together honey, Dijon mustard, whole grain mustard (if using), minced garlic, salt, black pepper, and smoked paprika (if using) until well combined.
- Coat the potatoes: Pour the honey mustard sauce over the potatoes and toss well to ensure each potato piece is coated evenly with the flavorful sauce.
- Roast the potatoes: Spread the coated potatoes in a single layer on the prepared baking sheet. Roast them in the oven for 25-30 minutes, tossing halfway through, until they are golden brown and tender when pierced with a fork.
- Serve: Remove from oven, garnish with chopped fresh parsley, and serve warm as a delicious side dish.
Notes
- For extra crispiness, avoid overcrowding the baking sheet to allow even roasting.
- Whole grain mustard adds a nice texture but can be omitted if you prefer a smoother sauce.
- Smoked paprika provides a subtle smoky flavor; omit it for a milder taste.
- Use fresh baby potatoes for the best texture and flavor.
- You can double the recipe as needed, just roast in batches to maintain crispiness.
