Ingredients for Honey Mustard Roasted Potatoes

• 2 lbs Yukon Gold Potatoes, cut into 1-inch pieces: The essential base of this dish. They roast beautifully, offering creamy interiors and crisp exteriors. Select firm, unblemished spuds.
• 1/4 cup olive oil: Essential for a golden, crispy exterior on your roasted potatoes. Use good quality extra virgin olive oil for the best flavor.
• 1/4 cup honey: Provides the perfect sweetness and sticky glaze. Choose local, raw honey for a richer, more complex flavor profile.
• 3 tablespoons Dijon mustard: The tangy backbone of the glaze. Its pungent flavor balances honey’s sweetness. Grey Poupon is a reliable, classic choice.
• 1 tablespoon apple cider vinegar: Adds a bright, acidic tang to the glaze, cutting through richness. Bragg’s is a reliable brand for quality ACV.
• 4 cloves garlic, minced: Infuses potatoes with irresistible aromatic depth, a crucial flavor builder. Always use fresh garlic for potent, delicious results.
• 1 tablespoon fresh rosemary, chopped: Brings an earthy, piney aroma, a classic pairing. Chop finely to distribute its wonderful fragrance evenly.
• 1 teaspoon dried thyme: Offers a subtle, savory, slightly minty note, complementing other herbs. A pantry staple for adding essential depth.
• 1 teaspoon smoked paprika: Adds a beautiful reddish hue and subtle smoky warmth, enhancing the flavor profile. It’s a key flavor builder.
• 1 teaspoon sea salt: An essential seasoning that enhances all other flavors. Adjust to your taste for perfectly seasoned potatoes.
• 1/2 teaspoon freshly ground black pepper: Provides a pungent, peppery kick that brightens the dish. Grind it fresh for maximum aromatic impact.
• 1/2 teaspoon onion powder: Contributes mellow, savory onion flavor without fresh onion moisture. A great way to add depth to your seasoning.
• 2 tablespoons fresh parsley, chopped: A vibrant garnish that adds a pop of color and fresh, herbaceous flavor. Stir it in just before serving.

How to Make Honey Mustard Roasted Potatoes

Prep Oven & Potatoes:

Preheat your oven to 400°F (200°C) and line a baking sheet. Toss the cut Yukon Gold potatoes with olive oil, sea salt, and black pepper. This initial coating ensures a lovely base for your Honey Mustard Roasted Potatoes.

Whisk Glaze:

In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, and minced garlic until well combined. This creates the vibrant, tangy Honey Mustard Glaze that will coat your delicious potatoes.

Coat Potatoes:

Add the whisked honey mustard glaze to the potatoes on the baking sheet. Sprinkle in the fresh rosemary, dried thyme, smoked paprika, and onion powder. Toss everything thoroughly to ensure each potato piece is beautifully coated.

Roast Potatoes:

Spread the potatoes in a single layer on the prepared baking sheet. Roast for 30 minutes, flipping halfway, until they are tender inside and beautifully caramelized and golden-brown. These Honey Mustard Roasted Potatoes will be perfect!

Final Toss:

Once roasted, remove the potatoes from the oven. Give them a quick toss to redistribute any remaining glaze and ensure they are evenly coated. This step adds a final sticky, flavorful layer to each tender spud.

Garnish & Serve:

Transfer your warm, golden Honey Mustard Roasted Potatoes to a serving dish. Sprinkle generously with fresh chopped parsley for a bright finish. Serve immediately and enjoy this comforting, flavorful side dish!

How to Store Honey Mustard Roasted Potatoes

To store leftover Honey Mustard Roasted Potatoes, transfer them to an **airtight** container and **refrigerate** promptly. They will stay **fresh** for 3-4 days. Don’t leave them out at room temperature for too long, or they’ll become soggy and unsafe – a mistake I learned the hard way! Discard if you notice any off smell or sliminess.

For make-ahead convenience, you can cut the potatoes and whisk the glaze a day in advance, storing them separately in the **refrigerate**r. Assemble and roast just before serving for the crispiest results. When reheating, spread the potatoes in a single layer on a baking sheet to ensure they crisp up nicely.

What to Serve with Honey Mustard Roasted Potatoes

Serve these golden Honey Mustard Roasted Potatoes straight from the oven for ultimate warmth. For special occasions, garnish with extra fresh parsley or a sprinkle of flaky sea salt to make them pop. They are perfect served warm alongside roasted chicken or grilled salmon. You’ll enjoy how effortlessly they complement any main dish, making it a delicious experience.

My personal favorite way to serve them is piled high in a rustic bowl. This informal presentation feels incredibly cozy and inviting, making every bite a warm hug. It’s the perfect way to enjoy this comforting side.

Frequently Asked Questions

→ Can I substitute russet potatoes when making Cozy Honey Mustard Roasted Potatoes?

I highly recommend sticking to Yukon Gold potatoes for the best results. Russets tend to yield a less creamy interior and a less consistently crisp exterior, which isn’t as enjoyable. Trust me, it makes a big difference.

→ How do I prevent my Honey Mustard Roasted Potatoes from turning out soggy?

The key to crispy roasted potatoes is to avoid overcrowding the baking sheet. Spread them in a single layer so they roast, not steam. Also, ensure your oven is fully preheated to 400°F.

→ Can I make these Honey Mustard Roasted Potatoes suitable for a vegan diet?

Yes, you can easily make these vegan! Simply swap out the honey for an equal amount of maple syrup. The flavor profile will be slightly different but still wonderfully sweet and tangy.

→ How long do leftover Honey Mustard Roasted Potatoes stay fresh in the fridge?

Leftover Honey Mustard Roasted Potatoes will stay fresh in an airtight container in the refrigerator for 3-4 days. For best results when reheating, spread them on a baking sheet to crisp up again.

→ Can I prepare the Cozy Honey Mustard Roasted Potatoes ahead of time?

Yes, for make-ahead ease, you can cut the potatoes and whisk the glaze a day in advance. Store them separately in the refrigerator. Assemble and roast just before serving for the crispiest, freshest taste.