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Honey mustard potatoes are that magical side dish I reach for when I want big flavor with little fuss. You get crispy textures on the outside, creamy centers, and a delicious sticky glaze that turns simple potatoes into something craveable and special.
After the first time I tossed these together for a last-minute dinner party they became my go-to when I want a side that gets actual compliments not just polite nods
Ingredients
- Baby or fingerling potatoes: these roast up creamy and tender and their thin skins crisp up beautifully
- Olive oil: for that golden edge and to carry all the flavors
- Chicken broth: adds just enough moisture and extra savory depth use homemade or low sodium when possible
- Honey: brings out sweetness and gives that signature sticky finish a good quality honey makes a difference
- Dijon mustard: sharpens everything and keeps the glaze from being too sweet look for a creamy one with plenty of tang
- Garlic powder and onion powder: both give layered savory notes without overwhelming
- Dried oregano: for subtle earthiness I reach for this anytime I want a Mediterranean touch
- Paprika: adds a gentle smoky flavor and amplifies the color smoked or sweet paprika both work here
- Salt and pepper: to bring it all together taste at the end so you do not oversalt
- Fresh chives for garnish: deliver bites of color and brightness use fresh for the best flavor
Step-by-Step Instructions
- Par-boil the Potatoes:
- Drop the baby potatoes in salted boiling water and let them simmer until a knife glides through them with little resistance about ten or so minutes depending on size. This softens the inside so they do not dry out when crisping up next.
- Crisp the Potatoes in Skillet:
- Drain the par-boiled potatoes really well then heat a tablespoon of olive oil in a wide skillet. Add the potatoes and sauté over medium heat pressing gently to maximize the crispy contact with the pan. Give them about five minutes turning occasionally until skins are golden and craggy.
- Dress with the Glaze:
- Scoot the potatoes to one side and pour in another tablespoon of olive oil along with the mustard honey chicken broth garlic powder onion powder oregano and paprika. Stir it all around then toss the potatoes to thoroughly coat every surface. Continue to cook stirring gently until the sauce thickens and forms a shiny sticky glaze clinging to every potato.
- Serve and Garnish:
- Slide the honey mustard potatoes into a serving dish and shower over chopped fresh chives right before serving. This last fresh burst brings everything alive. Serve while hot for best flavor and texture.
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The Dijon mustard is what really makes these sing it brings a tangy zip and the creamy glaze it helps form always reminds me of holiday dinners with my cousins crowding around the table scooping up extra sauce
Storage Tips
Leftover honey mustard potatoes keep in a tightly sealed container in the fridge for up to three days. To reheat spread them out in a hot skillet or oven to bring back the crispiness of the skins. Avoid microwaving if possible since it softens the glaze.
Ingredient Substitutions
If you only have Yukon gold or red potatoes cut them into chunks about the size of baby potatoes for similar results. Maple syrup works if honey is not on hand. Stone ground mustard gives a rustic bite instead of Dijon. For vegan needs use vegetable broth instead of chicken.
Serving Suggestions
These potatoes shine next to grilled pork chops seared salmon or a rotisserie chicken. In summer I like to toss them with arugula and extra chives for a warm potato salad vibe. Leftovers work well tucked into lunch bowls or wraps.
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Cultural Notes
Glazed potatoes like these are a staple in many European kitchens especially with tangy sauces that balance sweet and savory. The honey mustard pairing takes inspiration from French bistro classics but this recipe is quick enough for weeknights designed for busy home cooks who still want a dish that feels a little special.
Recipe FAQs
- → Can I substitute regular potatoes for baby potatoes?
Yes, you can use regular potatoes. Just cut them into bite-sized pieces to ensure even cooking and good texture.
- → Is it possible to make this dish vegetarian?
Absolutely! Use vegetable broth instead of chicken broth for a fully vegetarian version without sacrificing flavor.
- → Can I prepare honey mustard potatoes ahead of time?
You can par-boil the potatoes and refrigerate them in advance. Glaze and reheat before serving for best freshness.
- → Which herbs complement this dish?
Fresh chopped chives work well, but parsley or dill also make tasty garnishes, adding extra color and flavor.
- → Are there other seasoning ideas for extra flavor?
For added zest, try adding a dash of cayenne or fresh lemon juice to the sauce before glazing the potatoes.