Honey Mustard Roasted Potatoes
These golden, crispy roasted potatoes are coated in a sweet and tangy honey mustard glaze that caramelizes beautifully in the oven. They’re simple to prepare, use pantry staples, and deliver bold, crowd-pleasing flavor. Whether you're serving them as a side dish for a weeknight dinner, BBQ, or holiday spread, Honey Mustard Potatoes are the perfect sweet-savory companion for just about any main.
Equipment
- Rimmed baking sheet (light-colored preferred)
- Parchment paper or silicone mat
- Mixing bowls
- Measuring Cups and Spoons
- Knife and cutting board
- Spatula or tongs
- Oven thermometer (optional)
Ingredients
- 2 pounds baby potatoes (Yukon Gold, red, or fingerlings), halved or quartered
- 2 tbsp Dijon mustard (or yellow/grainy to preference)
- 2 tbsp honey (or agave/maple syrup for vegan)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp smoked paprika (optional)
- 2 cloves garlic, minced (optional)
- 1 tsp fresh thyme or rosemary, chopped (optional)
- 1 tsp lemon juice or zest (optional, for brightness)
- Chopped parsley, for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C). Place an empty baking sheet inside the oven to preheat for crispier results.
- Wash and dry potatoes thoroughly. Cut into uniform ½–¾ inch pieces for even cooking.
- In a large mixing bowl, whisk together mustard, honey, olive oil, salt, pepper, and any optional ingredients (paprika, garlic, herbs, lemon).
- Toss potatoes in the honey mustard mixture until evenly coated. Let marinate for 15–30 minutes if time allows.
- Carefully remove the hot baking sheet from the oven and line it with parchment paper. Spread potatoes in a single layer, cut side down, without crowding.
- Roast for 20–25 minutes, then flip. Roast another 15–20 minutes, or until golden and crispy.
- Optional: Broil for 2–3 minutes for extra caramelization.
- Remove from oven, let cool for 5 minutes. Garnish with parsley or extra glaze if desired. Serve hot!
Notes
- Don’t overcrowd the baking sheet—space between potatoes helps crisp them up.
- Preheating the baking sheet is key to getting crisp edges from the bottom up.
- Prefer it tangier? Use more mustard. Want it sweeter? Increase the honey.
- Vegan version: Use agave syrup or maple syrup instead of honey.
- Store leftovers in an airtight container for up to 4 days. Reheat in the oven or air fryer to restore crispness.
- Make ahead: Toss potatoes in glaze and refrigerate for up to 24 hours before roasting.
- Delicious served with grilled chicken, roasted salmon, BBQ meats, or in breakfast bowls.