Honey Mustard Roasted Potatoes
Looking for a simple yet irresistible side dish?
These Honey Mustard Roasted Potatoes are the perfect balance of sweet and tangy, with a golden, crispy finish that’ll have everyone asking for seconds.
Ready in just 35 minutes, they’re the ultimate way to elevate your next meal!
For Honey Mustard Roasted Potatoes
- Baby or Fingerling Potatoes – These tender potatoes roast beautifully, giving you a crispy exterior and soft, fluffy interior.
- Olive Oil – Helps to crisp up the potatoes and adds a rich flavor.
- Honey – Adds a touch of sweetness to balance the tang of the mustard.
- Dijon Mustard – Provides the perfect balance of tang and spice to coat the potatoes.
- Garlic Powder – A savory touch that deepens the flavor profile.
- Onion Powder – Enhances the savory element and adds a mild sweetness.
- Dried Thyme – Brings an earthy, herbal note to the dish.
- Paprika – Adds a smoky flavor with a subtle kick.
- Fresh Chives – Finely chopped to add a fresh and mild onion flavor.
- Kosher Salt and Freshly Ground Black Pepper – To season the potatoes to your taste.
For the Roasted Potatoes
- Nonstick Spray – Used to grease the baking sheet to prevent sticking.
Honey Mustard Roasted Potatoes
Looking for a simple yet irresistible side dish? These Honey Mustard Roasted Potatoes are the perfect balance of sweet and tangy, with a golden, crispy finish that’ll have everyone asking for seconds.
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Servings: 4
Notes
Ingredients:
- 1 ½ lbs baby or fingerling potatoes
- 3 tbsp olive oil
- 2 tbsp honey
- 3 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- ½ tsp paprika
- 1 tbsp fresh chives, chopped
- Kosher salt and freshly ground black pepper, to taste
Instructions:
- Preheat your oven to 425°F and lightly grease a rimmed baking sheet with nonstick spray.
- In a large mixing bowl, combine olive oil, honey, Dijon mustard, garlic powder, onion powder, thyme, paprika, salt, and pepper. Whisk together until smooth.
- Add the potatoes to the bowl and toss to coat them evenly with the sauce.
- Spread the potatoes out in a single layer on the prepared baking sheet. Drizzle any remaining sauce over them.
- Roast the potatoes in the preheated oven for about 30 minutes, flipping them halfway through. They should be golden brown and fork-tender when done.
- Once cooked, sprinkle with fresh chives and season with extra salt if desired. Serve and enjoy!
Nutrition
Calories: 270.5 kcal | Carbohydrates: 41.2g | Protein: 4.2g | Fat: 10.9g | Saturated Fat: 1.5g | Sodium: 131.5mg | Fiber: 3.0g | Sugar: 11.1g | Vitamin A: 134.5 IU | Vitamin C: 13.4mg- Do I have to peel the potatoes?
No need to peel them! The skin adds texture and nutrients. Just wash them thoroughly, and you’re good to go. - Can I use other types of potatoes?
Absolutely! While baby or fingerling potatoes work great, feel free to use any type of small potato, like baby reds or golds. Just adjust cooking time as needed. - Can I prep the potatoes ahead of time?
Yes, you can toss the potatoes in the honey mustard sauce and refrigerate them for up to a few hours before roasting. It’s a great way to save time! - How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, spread them on a baking sheet and warm in a preheated oven at 400°F (200°C) for about 10 minutes to regain that crispy texture. - What can I serve these potatoes with?
These potatoes pair wonderfully with almost anything—grilled meats, roasted vegetables, or even a light salad. They’re a versatile side dish for any meal!
