Go Back

Honey Mustard Potatoes

Honey mustard potatoes are oven-roasted until caramelized and golden, with a Dijon–honey glaze that clings to every wedge. This American side dish uses rosemary and garlic for a fragrant, savory finish.
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 garlic minced
  • 1 tsp fresh rosemary chopped
  • 0.5 tsp smoked paprika
  • 1 salt to taste
  • 1 pepper to taste
  • 1 fresh parsley for serving
  • 1 flaky salt for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and mix the glaze
  1. Preheat oven to 425F and line a sheet pan with parchment or a light coating of oil for easy release.
  2. Whisk Dijon mustard, whole grain mustard, honey, olive oil, apple cider vinegar, garlic, fresh rosemary, smoked paprika, salt, and pepper until smooth.
Roast the potatoes
  1. Toss halved baby potatoes or Yukon golds in the honey mustard mixture until evenly coated and shiny.
  2. Spread potatoes in a single layer on the sheet pan and roast 30-35 minutes, tossing halfway, until caramelized and golden.
Finish and serve
  1. Sprinkle roasted honey mustard potatoes with fresh parsley and flaky salt right after roasting to highlight the glaze.

Notes

For the best browning, don’t crowd the sheet pan—use a single layer with space between wedges. Store leftovers in the refrigerator up to 3 days; reheat on a sheet pan at 425F until hot and re-glazed. Freezing is not recommended because the potatoes can soften after thawing. If you want a lower-sugar option, reduce honey to 2 tbsp and add an extra 1 tbsp apple cider vinegar for balance.