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If you’re searching for a dish that is both super simple and bursting with flavor, this Honey Mustard Potatoes Recipe is exactly what you need. Tender baby potatoes get the perfect golden crust, then get lovingly coated in a luscious blend of honey, Dijon and grainy mustards, and a splash of apple cider vinegar. The garlic and paprika add just the right hint of warmth and depth, making each bite a delightful balance of sweet, tangy, and savory. Whether for a cozy dinner or a crowd-pleasing side, this recipe is pure comfort food magic that feels as special as it tastes.
Ingredients You’ll Need
These ingredients are straightforward but play essential roles in creating the perfect harmony of flavors and textures. Each one offers something special, from the creamy softness of baby potatoes to the sweet bite of honey and the bright punch of mustard and vinegar.
- 1 1/2 pounds baby potatoes: Use small potatoes for quick cooking and maximum tenderness.
- 2 tablespoons olive oil (or butter): Adds richness and helps crisp the potatoes beautifully.
- 1/4 cup honey: Brings natural sweetness that balances the sharp mustard flavors.
- 2 tablespoons Dijon mustard: Offers smooth, tangy depth to the sauce.
- 2 tablespoons grainy mustard: Adds texture and a playful pop of mustard seeds.
- 2 tablespoons apple cider vinegar: Boosts brightness and cuts through the richness.
- 2 cloves garlic, chopped: Gives aromatic warmth and a subtle kick.
- 1/4 teaspoon paprika: Provides a hint of smoky color and mild spice.
- Salt and pepper to taste: Essential seasoning that enhances every flavor.
How to Make Honey Mustard Potatoes Recipe
Step 1: Boil the Potatoes Until Tender
Start by covering your baby potatoes with cold water in a big pot. Bring this to a boil and let the potatoes cook until they are just tender when pierced with a fork—about 10 minutes. This step ensures they’re soft inside while still firm enough to hold up during the next delicious steps. Once tender, drain them well and get your skillet ready.
Step 2: Crisp the Potatoes in the Skillet
Heat your olive oil or butter in a large skillet over medium heat. Add the drained potatoes and cook them, turning occasionally, until each side is golden and crispy, about 10 minutes. This golden crust is what gives the dish its irresistible texture contrast—soft on the inside and delightfully crispy outside.
Step 3: Toss with the Honey Mustard Sauce and Finish Cooking
While the potatoes crisp, whisk together honey, Dijon mustard, grainy mustard, apple cider vinegar, chopped garlic, paprika, salt, and pepper in a bowl. Once the potatoes are beautifully browned, pour this vibrant sauce over them. Toss everything gently so each potato is glazed and flavorful. Let them cook together for 2 to 3 minutes more, allowing the sauce to thicken slightly and coat the potatoes perfectly.
How to Serve Honey Mustard Potatoes Recipe
Garnishes
Fresh herbs like chopped parsley or rosemary bring an herbaceous brightness that contrasts beautifully with the honey mustard glaze. A sprinkle of flaky sea salt right before serving also elevates every bite with a subtle crunch and seasoning boost. Don’t forget a little cracked black pepper on top to highlight the dish’s peppery notes.
Side Dishes
These potatoes shine next to simply grilled chicken, seared pork chops, or roasted vegetables for a balanced, colorful meal. They also pair wonderfully with leafy green salads or steamed greens to add a fresh counterpoint. For comfort food lovers, try serving them alongside meatloaf or pan-roasted salmon.
Creative Ways to Present
For a fun twist, serve the Honey Mustard Potatoes Recipe in mini cast iron skillets or rustic wooden bowls right at the table. You can also layer them over a bed of sautéed spinach or kale for added color and texture. To impress guests, drizzle a bit more honey mustard sauce just before serving for that shiny, irresistible glaze effect.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. They will keep beautifully for up to 3 days while retaining their flavors, making them a perfect easy lunch or dinner addition.
Freezing
While potatoes can sometimes become mealy after freezing, these honey mustard-coated potatoes freeze reasonably well if stored properly. Place them in a freezer-safe container or bag, squeezing out excess air, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To bring your leftovers back to life, reheat gently in a skillet over medium heat to refresh the crispy texture. Avoid microwaving if you want to keep that lovely golden crust—if using a microwave, do it on low power in short bursts to prevent sogginess.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! Cut larger potatoes into roughly 1.5-inch cubes to mimic the cooking time and texture of baby potatoes. Just keep an eye on them to ensure even cooking.
Is it possible to make this dish vegan?
Yes. Simply swap butter for olive oil, and make sure your honey substitution is either maple syrup or agave nectar. The rest of the ingredients are naturally vegan-friendly.
How spicy is the Honey Mustard Potatoes Recipe?
This recipe delivers a gentle warmth, mostly from the garlic and mustard, but it’s not spicy in the traditional sense. If you prefer more heat, try adding a pinch of cayenne pepper or some crushed red pepper flakes.
Can I prepare this recipe ahead of time?
You can parboil and cool the potatoes earlier in the day or even the day before. Then just crisp and coat them with the sauce right before serving for peak freshness.
What kind of mustard works best for this recipe?
The combination of smooth Dijon and grainy mustard is key because it balances creaminess with texture. If you only have one type, use Dijon for more mildness or grainy for a stronger mustard punch.
Final Thoughts
There’s something so satisfying about the way these honey mustard potatoes come together: a few wholesome ingredients transforming into a dish that’s both comfortingly familiar and excitingly flavorful. I can’t recommend the Honey Mustard Potatoes Recipe enough for anyone wanting an easy, vibrant side that elevates any meal. Once you try it, I promise it will become one of your go-to favorites just like it is for me!
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Honey Mustard Potatoes Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
This Honey Mustard Potatoes recipe features tender baby potatoes cooked to a golden brown and tossed in a sweet and tangy honey mustard sauce with a hint of apple cider vinegar and garlic. A simple yet flavorful side dish perfect to complement any meal.
Ingredients
Potatoes
- 1 1/2 pounds baby potatoes (or potatoes cut into 1.5 inch cubes)
Honey Mustard Sauce
- 2 tablespoons olive oil (or butter)
- 1/4 cup honey
- 2 tablespoons dijon mustard
- 2 tablespoons grainy mustard
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, chopped
- 1/4 teaspoon paprika
- Salt and pepper to taste
Instructions
- Boil the Potatoes: Cover the baby potatoes in water in a large pot, bring it to a boil, and cook until the potatoes are just tender, about 10 minutes. Drain the water carefully.
- Brown the Potatoes: Heat 2 tablespoons of olive oil or butter in a large skillet over medium heat. Add the boiled potatoes and cook until they develop a golden brown crust, approximately 10 minutes, stirring occasionally to ensure even browning.
- Prepare the Honey Mustard Sauce and Toss: In a bowl, whisk together honey, dijon mustard, grainy mustard, apple cider vinegar, chopped garlic, paprika, salt, and pepper. Toss the browned potatoes in this flavorful sauce, then cook for an additional 2 to 3 minutes to allow the flavors to meld together and the sauce to slightly caramelize.
Notes
- Using baby potatoes helps them cook evenly and retain their shape during boiling and frying.
- You can substitute olive oil with butter for a richer flavor.
- Adjust the amount of honey or mustard to your taste preference, adding more for sweetness or tanginess.
- Ensure potatoes are just tender after boiling to avoid them becoming too mushy in the skillet.
- Serve hot as a delicious side to grilled meats or roasted vegetables.
