Honey Roasted Apples and Potatoes

10 servings
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Honey Roasted Apples and Potatoes are an easy (yet impressive!), delicious side dish. Roasted russet potatoes and sweet apples with a honey butter lemon glaze.

Garlic Roasted Red Potatoes are a classic holiday Side Dish that you can enjoy all year long. This version adds great honey and apple flavor, perfect for Easter, potlucks, or weeknight dinners.

Honey Roasted Apples and Potatoes


If you love Honey Roasted Apples, but want something a little extra for Easter dinner, you will love this recipe. It has all the delicious honey apple flavor without having to dirty your cast iron skillet. Honey Roasted Apples and Potatoes are almost a one pan dish and you can easily mix everything together in the baking dish if you prefer.

Honey Roasted Apples and Potatoes are a perfect make ahead dish for potlucks or holidays. You can assemble the dish, with the glaze, cover it in foil, and refrigerate for up to 1 day before baking. You will need to add about 5-10 minutes to your cook time if you are baking from the refrigerator.

Honey Roasted Apples and Potatoes in baking dish

If you want to make this dish even easier, you can make Honey Roasted Apples and Potatoes in the crockpot with adjustments below. You can also easily alter the ingredients with what you have on hand. If you’re a fan of cooking with alcohol, there is a great swap in the variations section that tastes just as good!

These Honey Roasted Apples and Potatoes are a great side dish for chicken or pork. Serve as a side for Ultimate Pork Loin Roast or Roasted Chicken for an easy, delicious dinner anytime of year. For a special Easter dinner (or Christmas dinner), Roasted Leg of Lamb and Honey Roasted Apples and Potatoes, with a side of Dinner Rolls, is perfect!


Honey Roasted Apples and Potatoes before cooking


  • Root Veggies: Other root vegetables like turnips, parsnips, or rutabagas would taste delicious. You can also swap in sweet potatoes. Test your swap after 30 minutes of baking so you don’t overcook.
  • Apples: Use other baking apples like Granny Smith apples, Gala apples, Honeycrisp apples, or Jonagold apples. Avoid using softer apples like Red Delicious.
  • Spices: You can substitute Pumpkin Pie Spice for the spices in this recipe or add spices like cloves, cardamom, or nutmeg.
  • Bourbon: If you don’t want to cook with bourbon, substitute 1 tablespoon vanilla mixed with ¼ cup sparkling apple cider. You can use other sparkling juices like cranberry or grape too.
  • Maple Syrup: Try maple syrup or corn syrup instead of the honey. If you use dark corn syrup, reduce the brown sugar to ⅓ cup.
  • Nuts: Instead of chopped pecans, you can use toasted almonds, walnuts, or hazelnuts as your crunchy topping. You could also use granola clusters.

Slow Cooker Honey Apples and Potatoes

To make slow cooker Honey Apples and Potatoes, start by buttering the bottom and sides of the slow cooker. Slice the potatoes and apples into ⅓ inch wedges. Place the potatoes in the bottom of the crockpot and top with the apples. Instead of making a glaze, top the apples and potatoes with the remaining recipe ingredients except the pecans. Slow cook, covered, on low for 4 to 4 ½ hours. Top with the pecans and cook an additional 30 minutes.



  • Serve: These Honey Roasted Apples and Potatoes can be at room temperature for up to 2 hours.
  • Store: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees for 10-15 minutes.
  • Freeze: Cool potatoes and apples completely before transferring to an airtight freezer safe container. Freeze for up to 3 months.

Honey Roasted Apples and Potatoes close up view

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Honey Roasted Apples and Potatoes

Honey Roasted Apples and Potatoes are an easy (yet impressive!), delicious side dish. Roasted russet potatoes and sweet apples with a honey butter lemon glaze.
Yield 10 servings
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder


  • 3 medium russet potatoes
  • 3 golden delicious apples
  • 1/4 cup unsalted butter , softened
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 tablespoon fresh lemon juice
  • 1/2 cup honey


  • Preheat oven to 375 degrees.
  • Cut potatoes and apples into 1 inch chunks, removing apple cores.
  • Spray 13x9 inch baking dish with cooking spray.
  • Mix the apples and potatoes with the butter, salt, and pepper.
  • Spread the apples and potatoes in the baking dish.
  • Roast uncovered in the oven for 20 minutes.
  • Toss the apples and potatoes with the honey and lemon juice.
  • Roast for an additional 20 to 25 minutes more, or until apples are golden brown and tender.


Calories: 172kcal | Carbohydrates: 33g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 238mg | Potassium: 334mg | Fiber: 2g | Sugar: 20g | Vitamin A: 171IU | Vitamin C: 7mg | Calcium: 14mg | Iron: 1mg

Honey Roasted Potatoes and Apples

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Looks like a great recipe that I will make for Passover. Just wondering if potatoes and apples are peeled.

    Thank you

  2. ok they are super delicious – like I cannot stop eating them delicious – however 1 caveat – for me they took MUCH LONGER TO ROAST than the 45 minutes in the recipes – I put the glaze on after 20 minutes and then after an additional 25 minutes it was still a wet colorless soup – I lost track of how much time exactly but it was at least another 60 to 90 minutes of roasting and tossing before the glaze began to caramelize and turn brown like in the photo, from start to finish I estimate I spent almost 3 hours with this recipe —
    final verdict the extra time was completely worth it to me, when they were done they were like a delectable, jammy, gooey, candy – so good, so yummy, so tastee

      1. I am wondering if it was because the apples were so juicy that they released a lot of water and it took a long time to cook that off ?? I am not sure. I am so grateful for the experience. These are the best!!

  3. my mother has been eating better than the rest of us for quite some time and this fall she has a lot of apple left over from the sider she just caned and asked me if i had any ideas. “Apples and potatoes.” I said. she seemed intrigued with her eyes. she followed with. “hmm, look it up that sounds good.”
    You were the first sight i looked on and it seemed really buzar and wonderful so i gave it a try. we both tried it and were very satisfied. it is crazy how the pepper tied it all together. we will have it again.

  4. In the variations, you mention Bourbon (and a substitute), but I don’t see Bourbon mentioned in the recipe. How much to use and when do you add it to the dish? Thanks

  5. Oh my goodness, these look so yummy. I love honey and how it blends so nicely with just about anything. Giving these potatoes a little sweetness.

  6. I remember this one was one of my favorite side dishes. The amount of flavor in these apples and potatoes is mesmerizing!