These Honey Mustard Potatoes are irresistibly golden, sweet, tangy, and just the right amount of savory. If you’re looking to transform simple potatoes into something utterly crave-worthy, you’re in for a treat—this recipe offers crispy edges, creamy centers, and a honey mustard glaze that begs for second helpings.
Why You’ll Love This Recipe
- Incredible Flavor Fusion: The sweet honey, sharp mustards, and zippy vinegar unite to create a vibrant glaze that clings to every crispy potato bite.
- Perfect Texture: Tender, creamy interiors and beautifully golden outsides make these potatoes seriously addictive.
- Crowd-Pleaser: Whether you’re feeding family or friends, Honey Mustard Potatoes vanish from the table in record time (trust me, you might want to double-batch!).
- Super Simple & Quick: Just a handful of pantry staples and 30 minutes stand between you and your new favorite side dish.
Ingredients You’ll Need
You don’t need an endless shopping list—these Honey Mustard Potatoes shine because each ingredient plays a delicious, purposeful role. Let’s break down why every one is essential, and share a little kitchen wisdom to make them truly special.
- Baby potatoes (or potatoes cut into 1.5-inch cubes): They cook up quickly, stay creamy, and soak up the honey mustard glaze beautifully. If you leave the skin on, you get extra texture and flavor!
- Olive oil (or butter): Olive oil gives a gorgeous golden crispness, but butter brings richer flavor—use whichever you love (or mix both for a next-level treat).
- Honey: The sweetness balances out the zing of the mustards and adds stickiness so the glaze clings to every spud.
- Dijon mustard: Essential for that suave, tangy depth—we want the real stuff here for maximum flavor.
- Grainy mustard: Those little pops of mustard seed add texture and an earthy, grounded punch.
- Apple cider vinegar: This gives our potatoes a light, bright bite—don’t skip it! It makes the flavors sing.
- Garlic (chopped): Because potatoes and garlic are meant to be together. The garlic infuses the glaze as it cooks.
- Paprika: Just a dash for subtle warmth and that intriguing color.
- Salt and pepper: Never forget seasoning—it brings every other flavor to life!
Variations
The best thing about Honey Mustard Potatoes? You can totally make them your own! Whether you’re feeling adventurous or working with what’s in the pantry, these easy swaps and add-ins bring fresh flavor personality to your table.
- Swap the honey: Try maple syrup or agave for a twist—each brings a unique sweetness that pairs beautifully with mustard.
- Add fresh herbs: Toss in chopped rosemary, thyme, or parsley just before serving for extra aroma and color.
- Make it spicy: Stir in a pinch of crushed red pepper flakes or a drizzle of hot sauce if you love a subtle kick.
- Use different potatoes: Yukon Golds, red potatoes, or even sweet potatoes will deliver their own textures and flavors, so mix and match!
How to Make Honey Mustard Potatoes
Step 1: Boil the Potatoes
Place your potatoes in a large pot and cover them with cold water—this gives them a chance to cook through evenly. Bring to a gentle boil and let them bubble away until just fork-tender, about 10 minutes. Don’t let them get mushy; you want them to hold their shape for crisping later!
Step 2: Brown the Potatoes
Once drained, heat olive oil or butter in a large skillet over medium heat. Add the potatoes and let them cook undisturbed for a few minutes, turning occasionally, until their exteriors become gorgeously golden and crisp—this is what sets apart average spuds from flavor-packed Honey Mustard Potatoes!
Step 3: Glaze and Toss
In a bowl, stir together honey, both mustards, vinegar, garlic, paprika, salt, and pepper. Pour this golden goodness right over the hot potatoes, then toss until every piece is gleaming and coated. Cook another 2-3 minutes, letting the glaze bubble and cling until every bite is packed with flavor.
Pro Tips for Making Honey Mustard Potatoes
- Gold Standard Crisp: Don’t overcrowd the pan during browning; give potatoes lots of space so their edges get that caramelized crunch.
- Doneness Detector: Boil just until fork-tender—you want creamy insides, not falling-apart spuds, so check them early for texture perfection.
- Balance the Glaze: Taste your mustard-honey mixture before adding; if you like it tangier, add a splash more vinegar, or dial up the honey for extra sweetness.
- Make It Ahead: You can boil potatoes earlier in the day, then finish crisping and glazing just before serving for party-perfect timing.
How to Serve Honey Mustard Potatoes
Garnishes
Fresh chopped parsley, snipped chives, or a shower of thinly sliced green onions add a lively pop of color and freshness that makes these potatoes look as good as they taste. A final dusting of flaky sea salt is always a pro move to bring the flavors upfront!
Side Dishes
Honey Mustard Potatoes are wonderfully versatile—serve them up with roast chicken, grilled fish, seared pork chops, or your favorite plant-based protein. They also love company from a crisp green salad or steamed green beans for a well-rounded meal.
Creative Ways to Present
For a fun twist, serve your Honey Mustard Potatoes on a platter skewered with toothpicks as a colorful appetizer, pile them high in a rustic serving bowl for family-style feasting, or add to a picnic spread with clever little labels inviting everyone to dig in.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extra, pop cooled Honey Mustard Potatoes into an airtight container and refrigerate for up to 3 days. Give them a little shake before reheating so the glaze is evenly distributed.
Freezing
These potatoes freeze surprisingly well! Let them cool, then freeze in a single layer on a baking sheet before transferring to a freezer bag. They’ll keep for up to 2 months—just know the glaze may lose some stickiness but flavor stays spot-on.
Reheating
Reheat Honey Mustard Potatoes in a 350°F oven for 10-15 minutes to recapture their crispy edges, or give them a quick pan sauté with a splash of extra glaze if you have any left. The microwave is handy too, but the skin won’t be as crisp.
FAQs
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Can I use regular potatoes instead of baby potatoes?
Absolutely! Just cut them into roughly 1.5-inch cubes for even boiling and browning, and you’ll get the same comfy texture and delicious flavor. Yukon Golds or red potatoes work beautifully here.
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Can I make Honey Mustard Potatoes in advance?
Yes—you can boil the potatoes earlier in the day and refrigerate them. When you’re ready to serve, brown, glaze, and finish as usual so they’re hot, crispy, and coated in that luscious sauce.
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What protein pairs best with these potatoes?
Honey Mustard Potatoes are fantastic with roast or grilled chicken, pork, sausages, salmon, or even seared tofu. The sweet and savory glaze makes almost any main feel special.
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Can I make these potatoes vegan?
You bet! Just choose a plant-based butter or stick with olive oil, and swap honey for maple syrup or agave nectar—the results are still finger-licking good.
Final Thoughts
Honey Mustard Potatoes are the kind of dish that makes any meal feel just a bit more special. I hope you’ll give them a try, share them with friends and family, and maybe even find yourself sneaking a second helping straight from the pan—because honestly, they’re just that irresistible!
Print
Honey Mustard Potatoes Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
- Diet: Vegetarian
Description
These Honey Mustard Potatoes are a delicious and flavorful side dish that pairs perfectly with any meal. The combination of sweet honey, tangy mustard, and aromatic garlic makes these potatoes irresistible.
Ingredients
Potatoes:
- 1 1/2 pounds baby potatoes (or potatoes cut into 1.5 inch cubes)
Sauce:
- 2 tablespoons olive oil (or butter)
- 1/4 cup honey
- 2 tablespoons dijon mustard
- 2 tablespoons grainy mustard
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, chopped
- 1/4 teaspoon paprika
- Salt and pepper to taste
Instructions
- Cook Potatoes: Cover the potatoes in water in a large pot, bring to a boil and cook until just tender, about 10 minutes, before draining.
- Saute Potatoes: Heat the oil in a large skillet/pan over medium heat, add the potatoes and cook until golden brown, about 10 minutes.
- Make Honey Mustard Sauce: Add the mixture of the honey, mustards, vinegar, garlic, salt, and pepper, toss to coat and cook for 2-3 minutes before enjoying!
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 12g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
