Honey Mustard Roasted Potatoes
Last Updated on November 17, 2022 by Betty Davies
When you are looking to fancy up your potato side dish, these honey mustard roasted potatoes tick all of the right boxes! With a subtle sweet and tangy flavor that doesn’t overpower the rest of your meal, they come out perfectly crispy and golden brown and fluffy in the middle.
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It’s no secret that I’m a huge fan of roasted potatoes, they are the king of potato side dishes! These honey and mustard roasties are an easy and delicious way to add something a bit special to your plate.
Perfect for Thanksgiving and the holidays, the honey and mustard sauce adds adds a subtle sweet and tangy flavor that doesn’t overpower the rest of your plate, but compliments everything perfectly. To be honest,
Simple to make, the potatoes come out of the oven perfectly crispy and browned. I promise you that you’ll wish you had made more!
Be sure to try my Peri Peri Roasted Potatoes and Parmesan Roasted Potatoes too!
Why you will love this recipe!
- Easy: This recipe takes about the same time as your regular roasted potato recipe. With no tricky techniques, you have no excuses not to try these beauties!
- Simple ingredients: There’s not a long list of ingredients needed for this recipe, and you’ll likely have most things to hand already.
- Make ahead: Roasties are a great make ahead option and reheat great. They are an awesome choice if you are planning a big feast like Thanksgiving or Christmas. Plus, the leftovers taste amazing the next day!
- Dietary info: These honey mustard roasted potatoes are vegetarian, dairy-free and gluten-free.
Ingredients
- Potatoes: For the crispiest and fluffiest roast potatoes, use a starchy variety like Russets or Yukon Golds.
- Oil: Any high heat neutral oil will work well. Canola, vegetable or avocado all work great.
- Honey: For the best taste, use a natural honey. This add a subtle floral sweetness to the cooked potatoes.
- Dijon mustard: Dijon adds a great tang, for a milder flavor you can use wholegrain or yellow American mustard.
- Seasonings: Garlic powder, dried thyme, salt and black pepper.
How to make honey mustard roasted potatoes
Be sure to scroll down for the full recipe!
- Par-boil the potatoes (photo 1).
- Mix together the ingredients for the honey mustard sauce (photo 2).
- Gently toss the potatoes in the sauce (photo 3).
- Place the potatoes on a lined baking sheet (photo 4).
- Roast til crispy and golden brown (photo 5).
Recipe Variations
These honey mustard roasted potatoes are pretty delicious as they are, but you can easily make some changes to suit your tastes. The honey can be substituted with maple syrup to make this side dish vegan friendly. I used dried thyme for some additional flavor, but other dried herbs, like sage or thyme, can be used.
Frequently Asked Questions
To get the crispiest ad fluffiest roasted potatoes, it is key that you par-boil them before roasting, I implore you not to skip this step! Take care not to over cook them at this stage though, they should be tender, but still hold their shape well, you don’t want them to fall apart when you toss them in the honey mustard sauce.
If you opt for a waxy potato like a fingerling, red or baby variety, then you can skip boiling them, as they will never get that fluffy center, but will remain firm. They will still be delicious, but won’t have that traditional roasted potato texture.
The key to crispy roasties is a hot oven. Make sure the oven is fully preheated before placing in the potatoes to roast. Keep them in and even layer when roasting, not touching, and move them several times during cooking so that the honey on them doesn’t burn.
Serving Suggestions
These honey mustard roasted potatoes are perfect for celebration meals as well as everyday dinners. They pair perfectly with roasted meats and other veggie side dishes. Try them with some of these favorites:
- Air Fryer Bacon Wrapped Turkey Breast
- Lemon and Herb Roasted Chicken
- Apple Maple Pork Chops
- Bacon Wrapped Cranberry Brie Chicken
Make ahead, storage and reheating
You can par-boil the potatoes and toss them in the honey mustard sauce, then keep them covered for a couple of hours before you wan to roast them.
Once roasted, they will keep in an airtight container in the fridge for up to 4 days. They can also be frozen for up to 4 months. Make sure that they are fully defrosted before reheating.
Reheat the potatoes in the oven at 400F / 200c for 10 minutes to get them nice and crispy again. If you have an air fryer, you can reheat them at 400f / 200c for around 5 minutes to serve. They are also safe to eat and delicious cold!
Recipe Notes and Tips
- If your potatoes have thin skins, then you can skip peeling them. Give them a good clean under running water before cooking.
- Start the potatoes in cold salted water to par-boil them. If you put them straight into boiling water, the middles won’t get tender.
- When boiled, they should be fork tender, but not falling apart.
- Toss the potatoes every 10 to 15 minutes during roasting so that the honey on them doesn’t burn.
When you want to serve something up that little bit special, these honey mustard roasted potatoes are a great place to start! Easy, and most importantly, delicious, these crispy roasties are a real treat!
More Roasted Potato Recipes
If you’ve tried this recipe, be sure to leave a star rating and a comment below!
Honey Mustard Roasted Potatoes
Ingredients
- 2 lbs potatoes (900g) (Russets or Yukon Gold)
- ¼ cup oil (4 tablespoons)
- ¼ cup honey (4 tablespoons)
- 3 tablespoons dijon mustard
- 1 teaspoon dried thyme
- ½ teaspoon salt
- pinch black pepper
Instructions
- Preheat the oven to 400f / 200c.
- Peel the potatoes and cut into chunks. Place in a pot of salted cold water and bring to the boil.
- Cook for 10 minutes til fork tender, but not falling apart, and drain.
- While the potatoes are cooking, mix together the rest of the ingredients for the honey mustard sauce; oil, honey, mustard, garlic powder, thyme, salt and pepper.
- Place the cooked potatoes into a large bowl and pour over the honey mustard sauce. Use a spoon to GENTLY coat the potatoes in the sauce, taking care not to break them up.
- Line a baking sheet with foil and place the potatoes on it in an even layer.
- Roast in the preheated oven for 30 to 40 minutes til crispy. Move the potatoes around every 10 minutes to prevent the honey from burning.
Notes
- If your potatoes have thin skins, then you can skip peeling them. Give them a good clean under running water before cooking.
- Start the potatoes in cold salted water to par-boil them. If you put them straight into boiling water, the middles won’t get tender.
- When boiled, they should be fork tender, but not falling apart.
- Toss the potatoes every 10 to 15 minutes during roasting so that the honey on them doesn’t burn.
