Honey Mustard Potatoes

Crispy honey mustard potatoes are the answer when you want something deeply comforting and just a little bit special with minimal effort. The balance of sweet honey sharp mustards and a hit of garlic turns simple potatoes into a side worthy of any table. I rely on this recipe for weeknights when everyone is hungry and I want to use what is already in the pantry.

The first time I made these it was honestly just to use up some random condiments in the fridge. Now I get requests from friends who tried them at a cookout last summer. These potatoes have become my go to anytime I have a bag of baby potatoes on hand.

Ingredients

• Baby potatoes: small and waxy potatoes hold their shape and get crisp edges look for ones that are firm with unblemished skins
• Olive oil or butter: helps with the browning and carries the flavors choose a good extra virgin olive oil or creamy unsalted butter
• Honey: provides sweetness and helps the potatoes caramelize on the edges use a runny honey for best coverage
• Dijon mustard: brings tang and depth go for a good quality jar for flavor
• Grainy mustard: adds pops of texture and extra mustard bite
• Apple cider vinegar: brightens the dish and balances the sweetness unfiltered vinegar adds the most flavor
• Garlic: chopped fresh garlic gives everything a savory punch use firm fresh cloves for best results
• Paprika: adds warmth and color smoked paprika works if you want a smokier twist
• Salt and pepper: what brings it all together taste before serving and season as needed

Instructions

Boil the Potatoes:

Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook the potatoes until just fork tender. This usually takes about ten minutes. Drain well so they do not steam in the next step.

Brown the Potatoes:

Heat the olive oil in a large skillet over medium heat. Once hot add the drained potatoes. Let them cook undisturbed for a couple of minutes then flip or shake the pan so the potatoes get golden brown and crisp on most sides. This takes about ten minutes. Do not rush this step because the crust makes the dish.

Make the Honey Mustard Glaze:

While the potatoes are browning whisk together the honey both mustards vinegar garlic paprika and a big pinch of salt and black pepper in a small bowl. This makes a fragrant sticky sauce.

Glaze and Finish:

Pour the honey mustard mixture over the golden potatoes in the skillet. Toss well so every piece gets coated. Let everything bubble together for two or three minutes which thickens the glaze and infuses every potato with flavor.

Serve Hot:

Transfer the finished potatoes to a serving dish while still warm and sticky. Spoon any extra sauce from the pan over the top.

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I love the rich golden color that the paprika and mustards give to these potatoes. My favorite touch is scooping out all those crispy bits that stick to the pan for myself before serving. It started as a sneaky habit but now my family watches to make sure I share.

Storage and Make Ahead Tips

Store any leftovers in an airtight container in the fridge for up to three days. When reheating spread them out on a sheet pan and pop in a hot oven for ten minutes to bring back some of the crispness. You can also make the honey mustard glaze a day or two ahead and keep it in the fridge. Just bring it to room temperature before using.

Ingredient Swaps and Substitutions

No baby potatoes Grab Yukon gold or red potatoes and dice into one and a half inch pieces. Run out of honey Maple syrup works for a richer but still sweet flavor. For a vegan dish use maple syrup instead of honey and stick with olive oil. If you only have one kind of mustard just double up on it the flavor will still shine.

Serving Ideas for Any Table

These potatoes work alongside roasted or grilled meats like pork chops or chicken but I often put them next to a big salad for an easy meal. Scooping leftovers into wraps or grain bowls is one of my favorite lunch hacks. The honey mustard glaze is also fantastic drizzled over roasted carrots or broccoli.

A Little History Behind The Dish

Honey mustard has roots in both European and American cooking traditions usually showing up as a sauce for meats. Turning it into a potato glaze is a bit of a modern invention but fits right in with that classic sweet and sharp flavor combination. Potatoes love to soak up sauce and this one is a crowd pleaser at any backyard barbecue or casual dinner.

Seasonal Adaptations

Use fingerling potatoes in spring for a firmer bite. Add some fresh herbs like parsley or chives when serving for a bit of freshness. Substitute half the potatoes with carrots or sweet potatoes for more color.

Success Stories

One of my neighbors borrowed this recipe for a big family reunion and said the potatoes disappeared before anything else on the table. Another friend made them at Thanksgiving as the one non traditional side and had everyone asking for the recipe before dessert was served. Even little kids love these because the sweetness wins them over.

Freezer Meal Conversion

You can parboil and brown the potatoes then freeze them in a single layer on a sheet pan before transferring to freezer bags. When you need them reheat in a hot oven while tossing with the glaze. It is not quite the same crispy as fresh but it is very tasty and almost like new.

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Try these potatoes with everything from breakfast eggs to weeknight dinners. Their irresistible sticky edges make them a welcome addition anytime.

Frequently Asked Questions

→ What type of potatoes works best?

Baby potatoes are ideal for their creamy texture, but diced Yukon Gold or red potatoes also work well.

→ Can I use regular mustard instead of Dijon and grainy?

Using either just Dijon or regular yellow mustard is possible, but blending both types brings more depth and tanginess.

→ How do I know the potatoes are cooked through?

Test with a fork after boiling; it should slide in easily. Avoid overcooking for the perfect texture.

→ Is it possible to prepare ahead of time?

You can par-boil the potatoes in advance and finish browning and saucing before serving for best results.

→ What dishes pair well with these potatoes?

They complement roast chicken, grilled meats, or vegetarian mains thanks to their sweet-savory profile.