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Honey Mustard Potatoes

Honey mustard potatoes are roasted at 425°F until the edges turn caramelized and golden. Baby or Yukon gold potato wedges get a tangy Dijon + whole grain mustard glaze, then finish with rosemary, parsley, and flaky salt.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 520
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 To taste
pepper
  • 0.25 tsp pepper To taste
fresh parsley
  • 0.25 cup fresh parsley For serving
flaky salt
  • 1 tsp flaky salt For serving

Equipment

  • 1 sheet pan

Method
 

Prep and heat
  1. Preheat oven to 425°F and line a sheet pan. Make sure the pan is ready for a single-layer roast so the potatoes brown instead of steam.
Make the honey mustard glaze
  1. Whisk Dijon mustard, whole grain mustard, honey, olive oil, apple cider vinegar, garlic, rosemary, smoked paprika, salt, and pepper until smooth. The glaze should look glossy and evenly combined.
Roast the potatoes
  1. Toss halved baby potatoes with the honey mustard mixture until well coated. You should see an even layer of mustard-honey on the cut sides.
  2. Spread potatoes in a single layer on the lined sheet pan and roast for 30–35 minutes at 425°F, tossing halfway. When done, they’ll be caramelized and golden with browned edges.
Finish
  1. Remove from the oven and finish with fresh parsley and flaky salt. The surface should look lightly sticky and aromatic right after roasting.

Notes

For maximum browning, keep the potatoes cut-side down for the first half of roasting and avoid overcrowding the sheet pan. Store leftovers in the refrigerator for up to 3 days; reheat on a sheet pan at 425°F for 8–12 minutes to re-crisp. Freeze up to 1 month, though the glaze may soften slightly after thawing. Vegetarian swap isn’t needed because this recipe is already meat-free.