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Honey Mustard Potatoes

Honey mustard potatoes are roasted until golden and caramelized, with a tangy Dijon and whole grain mustard glaze. Yukon gold or baby potato wedges get tossed halfway for even browning and a glossy finish.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

baby potatoes or Yukon golds, halved
  • 2 lb baby potatoes or Yukon golds, halved
Dijon mustard
  • 3 tbsp Dijon mustard
whole grain mustard
  • 2 tbsp whole grain mustard
honey
  • 3 tbsp honey
olive oil
  • 2 tbsp olive oil
apple cider vinegar
  • 2 tbsp apple cider vinegar
garlic, minced
  • 3 clove garlic, minced
fresh rosemary, chopped
  • 1 tsp fresh rosemary, chopped
smoked paprika
  • 0.5 tsp smoked paprika
salt and pepper to taste
  • 1 salt and pepper to taste
fresh parsley
  • 1 fresh parsley
flaky salt for serving
  • 1 flaky salt for serving

Equipment

  • 1 sheet pan

Method
 

Prep and heat the oven
  1. Preheat the oven to 425F and line a sheet pan so the potatoes roast on a hot surface.
Make the honey mustard glaze
  1. Whisk Dijon mustard, whole grain mustard, honey, olive oil, apple cider vinegar, garlic, fresh rosemary, smoked paprika, salt, and pepper until smooth and glossy.
Roast the potatoes
  1. Toss the baby potatoes or Yukon golds with the honey mustard mixture until every cut side looks coated.
  2. Spread the potatoes in a single layer on the sheet pan and roast at 425F for 30-35 minutes, turning halfway, until caramelized and golden with visible browned edges.
Finish and serve
  1. Sprinkle with fresh parsley and flaky salt right after roasting so they stay bright and lightly crisp.

Notes

For extra caramelization, keep the potatoes cut-side down for the first half of roasting, then toss halfway as directed. Store leftovers in an airtight container in the fridge for up to 3 days and reheat at 425F until hot and lightly re-crisped. Freezing isn’t recommended because the mustard-honey coating can soften when thawed. To make it dairy-free and still creamy-tangy, keep the recipe as-is (it already is dairy-free).