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Honey Mustard Potatoes

Honey mustard potatoes with a glossy Dijon–honey glaze roasted until caramelized and golden on the edges. Simple sheet-pan wedges with garlic, rosemary, and a tangy finish with flaky salt.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 2 lb baby potatoes or Yukon golds Halved.
Honey mustard glaze
  • 3 tbsp Dijon mustard
  • 2 tbsp whole grain mustard
  • 3 tbsp honey
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 3 clove garlic Minced.
  • 1 tsp fresh rosemary Chopped.
  • 0.5 tsp smoked paprika
  • 0.25 salt and pepper to taste
  • 0.25 fresh parsley For serving.
  • 0.25 flaky salt For serving.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 425F and line a baking sheet. Make sure the sheet is ready so the potatoes start roasting right away.
Make the honey mustard mixture
  1. Whisk Dijon mustard, whole grain mustard, honey, olive oil, apple cider vinegar, garlic, rosemary, smoked paprika, salt, and pepper in a bowl until smooth. Stop when the glaze looks evenly combined and coats the whisk.
Roast the potatoes
  1. Toss the halved baby potatoes or Yukon golds in the honey mustard mixture. Ensure every cut side is glossy with glaze.
  2. Spread the potatoes in a single layer on the prepared baking sheet. Roast at 425F for 30-35 minutes, tossing halfway, until caramelized and golden, with browned edges visible.
Finish
  1. Finish the honey mustard potatoes with fresh parsley and flaky salt. Serve right away while the glaze is still tacky and the potatoes are crisp at the edges.

Notes

Pro tip: keep the potatoes cut-side up in spots when you spread them on the sheet—more surface area contacts the hot pan for extra caramelization. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a sheet pan in a 425F oven until hot and edges re-crisp, about 10-15 minutes. Freezing isn’t recommended for best texture. Dietary swap: use maple syrup in place of honey for a honey-free glaze with a similar sweetness.