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Honey Mustard Potatoes

A simple yet delicious side dish that combines crispy baby potatoes with a tangy honey mustard sauce, perfect for any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds baby potatoes You can leave the skins on for added texture.
  • 1/4 cup honey
  • 1/4 cup Dijon mustard You can substitute with whole grain mustard.
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh herbs for garnish (optional) Toppings can elevate the dish.

Method
 

Preparation
  1. Wash the baby potatoes thoroughly, leaving the skins on for added texture.
  2. Preheat the oven to 400°F (200°C).
  3. In a mixing bowl, combine honey, Dijon mustard, and olive oil. Season with a pinch of salt and a dash of pepper, then whisk until smooth.
  4. Add the washed baby potatoes to a large mixing bowl and pour the honey mustard sauce over them. Toss to coat each potato.
Roasting
  1. Spread the coated potatoes in a single layer on a baking sheet for even cooking.
  2. Bake in the preheated oven for 25-30 minutes or until golden and crispy, flipping halfway through.
Serving
  1. Remove the potatoes from the oven, garnish with fresh herbs if desired, and serve warm.

Notes

Should you have leftovers, store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to a month. Reheat in a preheated oven at 375°F (190°C) until warmed through.