Description
Okay, let’s be real for a hot minute. Potatoes are already perfect, right? But sometimes you want them to be more than perfect. You want them crispy on the outside, fluffy on the inside, and coated in something so ridiculously good that people forget you’re supposed to have a main dish too. Enter honey mustard potatoes — the side dish that’s about to become the star of every single meal you make.
We’re talking golden, roasted potato chunks that get tossed in a sweet-tangy honey mustard glaze that caramelizes into crispy, sticky perfection. It’s like your favorite chicken nugget sauce decided to have a passionate affair with roasted potatoes, and honestly? We’re not mad about it.
Ingredients
For the Potatoes:
- 3 lbs baby potatoes or Yukon Gold, cut into 1-inch chunks
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
For the Honey Mustard Glaze:
- 1/4 cup honey
- 3 tbsp Dijon mustard
- 2 tbsp whole grain mustard (for that fancy texture)
- 2 tbsp apple cider vinegar
- 2 tbsp melted butter
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Pinch of cayenne (because we’re not boring)
For the Finish:
- 2 tbsp fresh chives, chopped
- Flaky sea salt
- Extra honey for drizzling (optional but recommended)
Instructions
Preheat your oven to 425°F — we want it HOT for maximum crispiness. Cut your potatoes into evenly-sized chunks. Size matters here, people. If using larger potatoes, give them a quick rinse and pat completely dry. Moisture is the enemy of crispy.
Toss potato chunks with olive oil, salt, pepper, and garlic powder in a large bowl. Make sure every single piece is coated — we’re not playing favorites here. Spread them out on a large baking sheet in a single layer. Crowding = steaming = sad, soggy potatoes.
Pop those bad boys in the oven for 25-30 minutes until they’re golden and crispy on the outside. Don’t you dare flip them for the first 20 minutes — let them develop that gorgeous crust. Give them a gentle toss at the 20-minute mark if you must, but honestly, patience is key.
While potatoes are doing their thing, whisk together all glaze ingredients in a small bowl. Taste it. Adjust the honey if you want more sweet, add more mustard if you’re feeling tangy. This glaze should make you want to lick the spoon. If it doesn’t, add more honey.
When potatoes are crispy and golden, remove from oven but keep it on. Drizzle that gorgeous honey mustard glaze all over the hot potatoes. Toss gently with a spatula — you want every potato coated but still crispy.
Pop them back in the oven for 8-10 more minutes until the glaze is caramelized and sticky. Keep an eye on them — honey can go from caramelized to burnt real quick.
Transfer to your prettiest serving bowl and sprinkle with fresh chives and flaky salt. Drizzle with a little extra honey if you’re feeling fancy (and you should be). Watch people lose their minds over what they thought was “just a side dish.”
Notes
Size Consistency is Everything: Uneven pieces = some burnt, some raw. Nobody wants that chaos.
Don’t Skip the Dry: Pat those potatoes completely dry before seasoning. Water + oil = no crispy for you.
Hot Pan Hack: Put your baking sheet in the oven while it preheats, then add oiled potatoes to the hot pan for extra crispiness.
Glaze Timing: Add the glaze when potatoes are already crispy — too early and you’ll lose that texture.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
Nutrition
- Calories: ~220 kcal
- Fat: ~8g
- Carbohydrates: ~36g
- Protein: ~4g