Go Back

Honey Mustard Potatoes

Honey Mustard Potatoes are oven-roasted wedges coated in a tangy honey Dijon glaze for a caramelized, golden finish. You’ll toss the potatoes halfway through roasting for even browning and a glossy coating.
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: 410
Ingredients Equipment Method Notes

Ingredients
  

Baby potatoes or Yukon golds
  • 2 lb baby potatoes or Yukon golds, halved
Dijon mustard
  • 3 tbsp Dijon mustard
Whole grain mustard
  • 2 tbsp whole grain mustard
Honey
  • 3 tbsp honey
Olive oil
  • 2 tbsp olive oil
Apple cider vinegar
  • 2 tbsp apple cider vinegar
Garlic
  • 3 clove garlic, minced
Fresh rosemary
  • 1 tsp fresh rosemary, chopped
Smoked paprika
  • 0.5 tsp smoked paprika
Salt
  • 0.25 tsp salt and pepper to taste Use to taste; hold back slightly until the finish.
Fresh parsley
  • 1 tbsp fresh parsley and flaky salt for serving For serving only.

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes
  1. Preheat the oven to 425F and line a sheet pan for roasting.
  2. Whisk the Dijon mustard, whole grain mustard, honey, olive oil, apple cider vinegar, garlic, rosemary, smoked paprika, salt, and pepper until smooth.
  3. Toss the halved baby potatoes or Yukon golds in the honey mustard mixture until evenly coated.
  4. Spread the potatoes in a single layer on the sheet pan, then roast for 30-35 minutes at 425F, tossing halfway, until caramelized and golden.
  5. Finish by scattering fresh parsley and flaky salt over the roasted potatoes while hot.

Notes

Pro tip: keep the potatoes in a single layer so the glaze caramelizes instead of steaming; if your sheet pan runs crowded, use two pans. Store leftovers in the refrigerator up to 3 days. Reheat in a 425F oven or air fryer until hot and re-glazed. Freezer: no, potatoes can soften and lose crispness. Dietary swap: use a whole-grain mustard and honey alternative only if you want a lower-sugar version of the glaze—everything else can stay the same.