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Honey Mustard Potatoes

Honey mustard potatoes with roasted, caramelized wedges are coated in a quick Dijon + honey glaze and baked until golden. The result is tender centers with crisped edges, finished with fresh parsley and flaky salt.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Baby potatoes or Yukon golds
  • 2 lb baby potatoes or Yukon golds Halved
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 clove garlic Minced
  • 1 tsp fresh rosemary Chopped
  • 0.5 tsp smoked paprika
  • 0.25 salt To taste
  • 0.25 pepper To taste
  • 0.25 fresh parsley For serving
  • 0.25 flaky salt For serving

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 425F and line a sheet pan so the potatoes roast in a single layer. Set up for easy tossing at the halfway point.
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. The mixture should look glossy and well combined.
Roast the potatoes
  1. Toss the halved baby potatoes or Yukon golds in the honey mustard mixture until evenly coated. Make sure the cut sides get a good coating for browning.
  2. Spread the potatoes on the sheet pan in a single layer and roast for 30-35 minutes, tossing halfway, until caramelized and golden. Look for browned edges and a deep golden glaze.
Finish
  1. Finish the honey mustard potatoes with fresh parsley and flaky salt right out of the oven. Serve while they’re hot and visibly glossy.

Notes

For the best caramelization, don’t overcrowd the sheet pan—use enough space so the potatoes roast instead of steam. Store leftovers in the refrigerator up to 3 days and rewarm in a hot oven to re-crisp. Freezing is not recommended because the glaze can lose texture. For a dairy-free option, keep it as written (it’s already dairy-free).