Description
This Honey Mustard Potatoes recipe offers a perfect balance of sweet and tangy flavors with tender, golden roasted baby potatoes. The combination of honey, Dijon mustard, and apple cider vinegar creates an irresistible glaze that enhances the natural earthiness of the potatoes. Quick to prepare and ideal as a comforting side dish, these potatoes are garnished with fresh parsley to provide a vibrant finishing touch.
Ingredients
Scale
Potatoes
- 2 pounds baby potatoes, halved or quartered
Glaze
- 1/4 cup olive oil
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish
- Fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for roasting the potatoes evenly.
- Prepare Potatoes: Wash the baby potatoes thoroughly and cut them into halves or quarters, making sure the pieces are roughly the same size for consistent cooking.
- Make Glaze: In a mixing bowl, whisk together olive oil, honey, Dijon mustard, apple cider vinegar, garlic powder, salt, and black pepper until the dressing is smooth and well combined.
- Coat Potatoes: Place the cut potatoes into a large bowl and pour the honey mustard glaze over them. Toss well, ensuring every piece is evenly coated with the flavorful mixture.
- Arrange for Roasting: Spread the coated potatoes in a single layer on a baking sheet lined with parchment paper to prevent sticking and promote even roasting.
- Roast Potatoes: Roast in the preheated oven for 25-30 minutes. Around the halfway mark, turn the potatoes to ensure they brown evenly on all sides and become tender.
- Garnish and Serve: Once roasted to a golden brown and tender texture, remove the potatoes from the oven and sprinkle with freshly chopped parsley for color and extra freshness. Serve warm.
Notes
- Ensure potatoes are cut into similar sizes to promote even cooking.
- For extra crispiness, avoid overcrowding the baking sheet.
- You can substitute baby potatoes with small Yukon gold or red potatoes.
- Adjust honey and mustard quantities for sweeter or tangier flavor according to your preference.
- Leftovers can be reheated in the oven or a skillet to regain crispiness.
