Honey Mustard Potatoes

Honey Mustard Potatoes are oven-roasted until caramelized and golden, then finished with a glossy Dijon-and-honey glaze. Halved baby or Yukon gold potatoes roast in a single layer for crisp edges and tender centers.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Honey mustard glaze

3 tbsp Dijon mustard
2 tbsp whole grain mustard
3 tbsp honey
2 tbsp olive oil
2 tbsp apple cider vinegar
3 garlic
1 tsp fresh rosemary
0.5 tsp smoked paprika
1 salt to taste
1 pepper to taste
2 lb baby potatoes or Yukon golds halved

Serving

1 fresh parsley
1 flaky salt

Equipment

1 sheet pan

Method

Prep and preheat

Preheat the oven to 425F and line a sheet pan with parchment or foil for easy cleanup, then keep the pan hot while you assemble the potatoes.

Make the honey mustard mixture

Whisk Dijon mustard, whole grain mustard, honey, olive oil, apple cider vinegar, garlic, fresh rosemary, smoked paprika, salt, and pepper until smooth and glossy, then set it aside.

Toss and roast

Toss the halved baby potatoes or Yukon golds in the honey mustard mixture until evenly coated, then spread them on the sheet pan in a single layer.

Caramelize and finish

Roast for 30-35 minutes at 425F, tossing halfway, until the potatoes are caramelized and golden with visible browned edges.

Serve

Finish by sprinkling fresh parsley and flaky salt over the hot potatoes so they cling and taste bright.

Notes

For extra crisp edges, make sure the potatoes are in a single layer with cut sides facing down when possible. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a sheet pan in a 425F oven until hot and re-crisped (microwave softens the crust). Freezing is not recommended for best texture. For a lower-sugar option, use a no-sugar-added honey substitute or reduce the honey slightly while keeping the vinegar balance.