Honey Mustard Roasted Potatoes

Honey Mustard Roasted Potatoes

Easy to make, these honey mustard roasted potatoes come out wonderfully crispy. Slightly sweet and tangy, this side dish is a perfect addition to any meal.

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Course: Side Dish

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegetarian

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: servings

Calories: 323kcal

Author: Betty Davies

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.

Nutrition