Honey Mustard Roasted Potatoes are a sweet and tangy upgrade to a classic, roasted to golden, crispy perfection every time! Try them tonight!
Whether it’s Garlicky Roasted Potatoes or these sweet and tangy roasted potatoes, crispy oven-baked potato pieces make a delicious, easy Side Dish for Easter Dinner, busy weeknight, or potluck.
Sabrina’s Honey Mustard Roasted Potatoes Recipe
When it comes to quick sides that you know everyone will love, you can’t go wrong with a dish that has the word “potato” in it. Mash them, fry them, roast them, grill them, or even slow-cook them… no matter how you serve these wonderful root veggies, it’s sure to be an amazing dish that will have everyone begging for more. They can go from fast food side to fancy side, perfect for special occasions with just a little extra seasoning, an oven, and a creamy sauce.
Recipe Card
Ingredients
- 2 pounds Yukon potatoes , quartered
- 1/4 yellow onion , minced
- 1/3 cup unsalted butter , melted
- 1/4 cup honey
- 2 teaspoons dry mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
Instructions
- Preheat oven to 375 degrees F.
- Mix all the ingredients together then pour into a 9×13 baking dish.
- Bake for 45-50 minutes or until tender, stirring three times throughout the cooking time.
Nutrition
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Table of contents
About this Recipe
These Honey Mustard Roasted Potatoes are made in about an hour with just five basic ingredients, plus salt and pepper, that you are almost guaranteed to have in your pantry right now. The most exotic spice used on these golden-brown potatoes is dry mustard, and if you are fresh out, there are variations below for an easy swap.
Ingredients
- Yukon Potatoes: Yukon Gold Potatoes are slightly starchy, slightly waxy potatoes, making them ideal for roasting. They are known for their creamy texture and buttery flavor.
- Yellow Onion: As the yellow onion roasts, it develops aromatic, pungent, yet caramelized complexity that brings a lot of depth to the simple honey mustard sauce.
- Unsalted Butter: Melted butter coats the potatoes and forms a creamy sauce full of rich, fatty goodness that complements the natural buttery flavor of the potatoes. It also helps the skin get nice and crispy.
- Honey: Honey isn’t just sticky and sweet; it actually comes in a range of flavor complexities. Some are more floral, some are more earthy, and some are even naturally lightly spiced. Use local, fresh honey if you can get it, or a good quality brand for the best flavor.
- Dry Mustard: Dry mustard is a type of mustard powder that is made from ground mustard seeds. It has a pungent, tangy flavor and can be found in the spice aisle of most stores.
- Salt and Pepper: Pretty much every savory dish should get a dash of salt and pepper in addition to other seasonings. This classic spice duo enhances all the other flavors of the dish, while the salt balances the sweet, and the pepper gives a subtle heat.
Can this be Made Ahead of Time?
You can prepare Honey Mustard Roasted Potatoes ahead of time, just toss all the ingredients in a large bowl and stir. Seal the bowl and keep it in the refrigerator for up to 24 hours. To bake, pour potatoes onto a baking sheet or into a casserole, spread them into a single layer, and bake as usual.
Serving Ideas
- These potatoes are the perfect side for whatever you are making for dinner tonight. They have a mild flavor with crispy outsides and fluffy, soft insides. They go with just about everything from Pot Roast to Brisket to Chicken Thighs. Plus, they are in the oven in minutes, so you can focus on the main dish!
- For your Easter dinner, serve these potatoes with Roast Leg of Lamb and a light spring vegetable side dish like Sauteed Green Beans. If you want an easy sauce, warm up a small bowl of Honey Mustard in the microwave for about a minute and drizzle it over cooked potatoes.
- This easy, delicious recipe makes great leftovers, too! Use leftovers tossed in olive oil and whole grain mustard for a quick German-style potato salad.
- Fry diced potatoes with eggs and ham for an Easter breakfast hash.
- Make a double batch of these potatoes and freeze them for months for an easy side dish on busy weeknights. The possibilities are truly endless for these tangy, sweet, buttery spuds.
How to Store
- Store: You can keep these potatoes at room temperature for up to 2 hours. These potatoes will stay good in the fridge for up to 5 days in a sealed container.
- Reheat: Reheat on a baking sheet lined with foil in a single layer, in the oven at 400 degrees, for about 10-15 minutes or until heated through and crispy again.
- Freeze: Cool cooked potatoes completely, then freeze in an airtight container for up to 6 months. Thaw the potatoes in the refrigerator overnight before reheating as directed above.
Alternative Cooking Techniques
Air Fryer
- Preheat your Air Fryer to 400 degrees. Place the insert inside the basket and spray with cooking spray.
- Season the potatoes as usual. Cook in batches so the potatoes are in a single layer without crowding.
- Fry for 15-20 minutes, flipping halfway through, until tender.
Slow Cooker
- Prepare the potatoes and toss them in the sauce as usual.
- Spray the cooker insert with baking spray.
- Add potatoes and sauce to the slow cooker.
- Cover with lid and cook on low for 4-5 hours or high for 2-3 hours, until potatoes pierce easily with a fork.
Frequent Questions
Potatoes that are good for roasting include Yukon Gold, Russet, and Red potatoes. These potatoes have a high starch content and a dense, firm texture, which allows them to hold their shape and become crispy on the outside while remaining tender on the inside when roasted.
Your potatoes are done when they are tender on the inside and golden brown and slightly crispy on the outside. To check for doneness, simply pierce a potato with a fork or knife. If it slides in and out easily, they are done.
To prevent the potatoes from sticking to the pan, it’s important to make sure they are coated well in the sauce and that the pan is well-greased or lined with parchment paper. Stirring the potatoes occasionally while they cook will also help to prevent sticking.
For extra crispy outsides, rinse your potatoes before coating them in the sauce and cooking. Rinsing them under water for a couple of minutes will remove excess starch so they can better absorb moisture and flavor.
Variations
- Potatoes: You can use any thinner-skinned potato, like red potatoes or baby potatoes. To swap in sweet potatoes or Idaho potatoes, peel them first unless you don’t mind the thicker, crispy skin.
- Mustard: If you want a stronger mustard flavor, substitute a ¼ cup of Dijon mustard, whole grain mustard, or spicy brown mustard for the dry mustard and reduce the honey to 2-3 tablespoons.
- Bacon: Potatoes and bacon are a natural duo. Mix in diced crispy cooked bacon to the potatoes either the second or third time you stir them.
- Spices: Add more flavor by using whole garlic cloves or chopped shallots along with the onion. Use red pepper flakes for spicy honey mustard potatoes or fresh herbs like rosemary or thyme for a more savory side dish.
- Honey: Instead of honey, you can use maple syrup, light corn syrup, dark corn syrup, or molasses. Each swap is going to have a difference in flavors and sweetness.
- Low Carb: To make Keto Roasted Potatoes, use the mustard swap above (¼ cup mustard), and instead of honey, use 2 tablespoons of brown monk fruit or Stevia substitute.
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These photos were in a previous version of this post
The best side dish! I often serve my roasted potatoes with a honey mustard dipping sauce, but this put it all together and is just great. So much flavor! This is my new go-to potato side dish.
Love potatoes and this recipe doesn’t disappoint. So glad you guys enjoyed it and thanks for the 5 star rating!
These look amazing and can’t wake to make these. Yukons are my favorite. Have a question, do we need to peel these before baking? Wasn’t going to but then I saw your pictures and it looks like you did peel them. Thank you!