There’s nothing quite like crispy roasted potatoes, and when you add a sweet and tangy honey mustard glaze, they become absolutely irresistible! These Honey Mustard Roasted Potatoes are golden, flavorful, and perfect as a side dish for just about any meal. Whether you’re serving them with grilled chicken, steak, or even as a snack on their own, they’ll be a hit every time!
For more comforting dishes, check out Potato and Bean Soup for a cozy meal, 10-Minute Honey Garlic Shrimp for a quick and flavorful protein option, or Christmas Sangria with Prosecco for a festive drink pairing!
Why You’ll Love These Honey Mustard Roasted Potatoes
Crispy on the outside, soft on the inside
The perfect balance of sweet, savory, and tangy flavors
Super easy to make with simple ingredients
Pairs well with any main dish
Great for meal prep—reheats beautifully!
Ingredients
- 2 lbs baby potatoes (halved or quartered if large)
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp whole grain mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- Fresh parsley (optional, for garnish)
Looking for more meal ideas? Try 10-Minute Honey Garlic Shrimp for a delicious protein to go with these potatoes!
How to Make Honey Mustard Roasted Potatoes
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the honey mustard glaze – In a small bowl, whisk together olive oil, Dijon mustard, honey, whole grain mustard, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Toss the potatoes – In a large bowl, mix potatoes with the honey mustard glaze until well coated.
- Spread on a baking sheet – Arrange the potatoes in a single layer, cut side down, for extra crispiness.
- Roast for 30-35 minutes, flipping halfway through, until golden brown and crispy.
- Garnish & serve – Sprinkle with fresh parsley and enjoy!
Tips for the Crispiest Potatoes
Use baby potatoes for the best texture—thin skin crisps up beautifully!
Roast at high heat (425°F) to get that perfect golden-brown crust.
Place potatoes cut-side down for extra crispiness.
Don’t overcrowd the pan—give them space to crisp instead of steam.
For a little heat, add a pinch of red pepper flakes to the glaze!
What to Serve with Honey Mustard Roasted Potatoes
🍤 10-Minute Honey Garlic Shrimp – A quick, sweet, and savory shrimp dish that complements these potatoes beautifully.
🥔 Potato and Bean Soup – A hearty, comforting soup that pairs well with crispy potatoes.
🍷 Christmas Sangria with Prosecco – A refreshing, fruity drink to balance the rich, crispy flavors.
Storage & Reheating Instruction
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Reheat in the oven at 400°F (200°C) for 10 minutes to maintain crispiness, or use an air fryer for best results.
- Freeze: Not recommended, as potatoes can become mushy when thawed.
More Must-Try Recipes!
- Potato and Bean Soup – A warm, comforting dish for cozy nights.
- 10-Minute Honey Garlic Shrimp – A quick and flavorful seafood option.
- Christmas Sangria with Prosecco – A delicious holiday drink for any occasion!
Final Thoughts – The Best Roasted Potatoes!
These Honey Mustard Roasted Potatoes are crispy, flavorful, and so easy to make! Whether served as a side dish or enjoyed as a snack, they’re sure to become a favorite in your home. Try them today and share your creations on Pinterest! 👉 @TheKitchenJoyy 🥔✨
Honey Mustard Roasted Potatoes
Ingredients
- 2 lbs baby potatoes halved or quartered if large
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp whole grain mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- Salt & black pepper to taste
- Fresh parsley optional, for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Make the glaze – In a small bowl, whisk together olive oil, Dijon mustard, honey, whole grain mustard, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Coat the potatoes – Toss the potatoes in the glaze until fully coated.
- Arrange on a baking sheet – Spread the potatoes in a single layer, cut-side down, for maximum crispiness.
- Roast for 30-35 minutes, flipping halfway through, until golden brown and crispy.
- Garnish with parsley (if using) and serve hot!
Notes
- For extra crispiness, soak the potatoes in cold water for 30 minutes before roasting and pat dry completely.
- Use baby potatoes for the best texture, or substitute with Yukon Golds cut into small chunks.
- For a spicy kick, add a pinch of red pepper flakes to the glaze.
- Store leftovers in an airtight container for up to 4 days and reheat in the oven or air fryer for best results.