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
Scale
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.
