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:

1. Preheat your oven to 425°F and lightly grease a rimmed baking sheet with nonstick spray.
2. In a large mixing bowl, combine olive oil, honey, Dijon mustard, garlic powder, onion powder, thyme, paprika, salt, and pepper. Whisk together until smooth.
3. Add the potatoes to the bowl and toss to coat them evenly with the sauce.
4. Spread the potatoes out in a single layer on the prepared baking sheet. Drizzle any remaining sauce over them.
5. 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.
6. Once cooked, sprinkle with fresh chives and season with extra salt if desired. Serve and enjoy!

Nutrition