Honey Mustard Roasted Potatoes

December 28, 2025 Kate @Food For Your Good Side Dishes 0




Honey mustard roasted baby potatoes with golden, uneven caramelization, served on a white plate over a marble background in natural daylight.
Crispy Honey Mustard Roasted Potatoes with golden edges and tender centers, finished with a glossy glaze and fresh thyme on a white marble backdrop.
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Honey Mustard Roasted Potatoes are the kind of side dish that quietly steals the spotlight. Crispy on the outside, tender in the center, and coated in a glossy sweet-savory glaze, these potatoes feel both comforting and refined. At first, the honey brings gentle sweetness. Then, the mustard adds depth and balance, keeping every bite interesting.

Because this recipe relies on simple pantry staples, it’s easy to prepare, yet it tastes elevated enough for special dinners. Meanwhile, roasting at high heat ensures golden edges and rich flavor without frying. As a result, these potatoes pair beautifully with chicken, fish, or roasted vegetables.

Historically, honey and mustard have been used together since Roman times, valued for both flavor and preservation. Over time, this classic pairing found its way into modern kitchens, especially in European and American cooking. Today, it remains popular because it delivers bold flavor with minimal effort. Whether served for weeknight dinners or holiday spreads, this dish feels familiar, cozy, and irresistibly delicious.

Honey mustard roasted baby potatoes with golden, uneven caramelization, served on a white plate over a marble background in natural daylight.
Crispy Honey Mustard Roasted Potatoes with golden edges and tender centers, finished with a glossy glaze and fresh thyme on a white marble backdrop.

Recipe Yield: 4 servings

INGREDIENTS

1½ lb baby potatoes, halved
¼ cup Dijon mustard
3 Tbsp honey
2 cloves garlic, minced
1 Tbsp fresh thyme, chopped
2 Tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp smoked paprika

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 425°F (220°C). Meanwhile, line a large baking sheet with parchment paper and set aside.

2. Season the potatoes:
In a large bowl, toss potatoes with olive oil, salt, pepper, and smoked paprika until evenly coated.

3. Roast initially:
Spread potatoes cut-side down in a single layer. Then, roast for 25 minutes until lightly golden.

4. Make the honey mustard glaze:
While the potatoes roast, whisk Dijon mustard, honey, and garlic until smooth and glossy.

5. Glaze and finish roasting:
Remove potatoes from oven. Drizzle glaze evenly and toss gently. Return to oven and roast 15–20 minutes, until deeply golden and sticky.

6. Finish and serve:
Sprinkle with fresh thyme. Serve warm for the best flavor and texture.

HELPFUL TIPS TO PERFECT THIS RECIPE

  • Roast cut-side down first: This encourages maximum caramelization before adding the glaze, which prevents burning.
  • Warm honey slightly: If honey is thick, warming it briefly helps it blend smoothly into the mustard.
  • Use parchment, not foil: Parchment prevents sticking while allowing the glaze to caramelize beautifully.