Go Back

Honey Mustard Potatoes

Honey mustard potatoes roasted at 425°F until the wedges are caramelized and golden, then finished with fresh parsley and flaky salt. This sheet-pan method gives a sticky-slick honey mustard glaze that clings to every bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Baby potatoes or Yukon golds
  • 2 lb baby potatoes or Yukon golds
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 cloves garlic
  • 1 tsp fresh rosemary
  • 0.5 tsp smoked paprika
  • 0.25 salt to taste
  • 0.25 pepper to taste
To serve
  • 0.25 cup fresh parsley
  • 0.25 flaky salt

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 425°F and line a baking sheet for easy roasting.
Make the honey mustard mixture
  1. Whisk Dijon mustard, whole grain mustard, honey, olive oil, apple cider vinegar, garlic, rosemary, smoked paprika, salt, and pepper until smooth and cohesive.
Roast the potatoes
  1. Toss the halved baby potatoes in the honey mustard mixture until well coated, with a glossy look.
Roast until golden
  1. Spread the potatoes in a single layer and roast for 30-35 minutes, tossing halfway, until caramelized and golden on the edges.
Finish and serve
  1. Sprinkle with fresh parsley and flaky salt right after roasting for bright freshness and extra crunch.

Notes

For the most caramelized edges, keep the potatoes in a single layer with space between pieces; overcrowding steams them instead of browning. Store leftovers in the fridge up to 3 days in a covered container. Reheat on a sheet pan in a 400°F oven until hot and re-crisped, about 10 minutes. Freezing isn’t recommended due to texture changes. For a dairy-free and egg-free swap, keep it as-is—this recipe is already suitable for both.