Description

These roasted honey mustard potatoes are crispy on the outside, soft on the inside, and coated in a delicious sweet and tangy glaze. Perfect as a side dish for any meal, they pair well with chicken, pork, or even as a snack!

Ingredients

Units Scale

2 lbs (900g) baby potatoes, halved
2 tbsp olive oil
2 tbsp Dijon mustard
1 tbsp whole-grain mustard
2 tbsp honey
1 tsp garlic powder
1/2 tsp smoked paprika (optional, for extra depth)
Salt and pepper, to taste
1 tbsp chopped fresh parsley (for garnish)

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the potatoes: In a large bowl, toss the halved potatoes with olive oil, salt, and pepper. Spread them in a single layer on the baking sheet.
Roast for 25-30 minutes, flipping halfway through, until golden brown and crispy.
Make the honey mustard glaze: In a small bowl, whisk together Dijon mustard, whole-grain mustard, honey, garlic powder, and smoked paprika.
Coat the potatoes: Once roasted, transfer the potatoes to a bowl and toss them with the honey mustard glaze until well coated.
Serve immediately, garnished with fresh parsley.

Notes

If using larger potatoes, cut them into bite-sized pieces for even cooking.
For extra crispiness, broil for 2-3 minutes at the end of roasting.
You can swap Dijon mustard for yellow mustard if you prefer a milder taste.