Description
Honey Mustard Potatoes are a flavorful side dish featuring tender Yukon Gold potatoes roasted to golden perfection with a tangy and sweet honey mustard glaze enhanced by fresh herbs and garlic. This simple yet delicious recipe is perfect for complementing any meal.
Ingredients
Scale
Potatoes
- 2 lbs (900g) Yukon Gold potatoes, cut into 1-inch cubes
Honey Mustard Mixture
- 1/4 cup (60ml) olive oil
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 tablespoon apple cider vinegar
- Salt and freshly ground black pepper, to taste
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough to roast the potatoes evenly and create a crispy exterior.
- Prepare Potatoes: Wash and cut the Yukon Gold potatoes into 1-inch cubes. You can leave the skin on to add extra texture and nutrients.
- Mix Sauce: In a large bowl, whisk together olive oil, Dijon mustard, honey, minced garlic, chopped rosemary, fresh thyme leaves, and apple cider vinegar until well combined.
- Toss Potatoes: Add the cubed potatoes to the bowl with the honey mustard mixture and toss thoroughly until all pieces are evenly coated.
- Season: Season the coated potatoes with salt and freshly ground black pepper to taste, then toss again to distribute the seasoning evenly.
- Arrange for Roasting: Spread the coated potatoes in a single layer on a large baking sheet to ensure even cooking and browning.
- Roast: Place the baking sheet in the preheated oven and roast for 25-30 minutes, flipping the potatoes halfway through the cooking time to brown all sides evenly.
- Check Doneness: The potatoes are done when they are golden brown on the outside and tender inside when pierced with a fork.
- Cool: Remove the potatoes from the oven and let them cool for a few minutes to allow flavors to settle.
- Garnish and Serve: Sprinkle fresh chopped parsley over the roasted potatoes before serving for a fresh, herbaceous finish.
Notes
- Leaving the potato skins on adds texture and nutritious fiber.
- Flipping the potatoes halfway through roasting ensures even browning.
- You can substitute fresh herbs with dried herbs if fresh are unavailable; reduce quantity by half.
- This recipe pairs well with grilled meats or can be served as a vegetarian main dish.
- Adjust honey and mustard amounts for a sweeter or tangier flavor according to your taste.
