This quick and easy side dish features tender baby potatoes coated in a tangy honey mustard glaze. Perfect for weeknight dinners or holiday spreads, these potatoes are a delightful combination of sweet, savory, and earthy flavors.
Why You’ll Love This Recipe
- Quick and easy to prepare in just 20 minutes.
- A perfect balance of sweet and tangy flavors.
- Crispy, golden potatoes with a sticky, flavorful glaze.
- Versatile side dish that pairs well with almost any main course.
- Made with simple, pantry-friendly ingredients.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 lb mixed baby or fingerling potatoes
- 2 tablespoons olive oil
- 1/4 cup chicken broth
- 1 tablespoon honey
- 1/4 cup Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon fresh chopped chives, for garnish
Directions
- Par-Boil the Potatoes:
In a pot of salted water, par-boil the baby potatoes until tender when pierced with a fork. Drain and set aside. - Sauté the Potatoes:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the par-boiled potatoes and sauté until the skins are golden and crispy. Remove the potatoes from the skillet and set aside. - Prepare the Glaze:
In the same skillet, heat 1 tablespoon of olive oil. Stir in Dijon mustard, honey, chicken broth, garlic powder, onion powder, oregano, and paprika. Season with salt and pepper to taste. - Combine and Cook:
Return the potatoes to the skillet, tossing them in the glaze. Cook on medium-high heat, stirring occasionally, until the sauce thickens and forms a sticky glaze on the potatoes. - Garnish and Serve:
Sprinkle the honey mustard potatoes with fresh chopped chives and serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 5 minutes
- Cooking Time: 15 minutes
- Total Time: 20 minutes
Variations
- Vegetarian/Vegan: Substitute vegetable broth for chicken broth. Use maple syrup or agave instead of honey for a vegan option.
- Herb Twist: Add fresh rosemary, thyme, or parsley for an aromatic flavor boost.
- Spicy Version: Add a pinch of cayenne pepper or red chili flakes to the glaze for a kick.
- Cheesy Finish: Sprinkle freshly grated Parmesan cheese on top before serving for a savory twist.
- Alternative Potatoes: Use diced Yukon Gold or red potatoes if baby potatoes are unavailable.
Storage/Reheating
- Storage: Store leftover honey mustard potatoes in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat or in the microwave until warmed through. Add a splash of chicken broth to refresh the glaze if needed.
FAQs
1. Can I use regular potatoes instead of baby potatoes?
Yes, simply cut them into smaller chunks to ensure even cooking.
2. Can I make this dish vegan?
Absolutely. Use vegetable broth and replace honey with maple syrup or agave nectar.
3. How do I prevent the potatoes from sticking to the skillet?
Ensure the skillet is hot and add enough oil before sautéing the potatoes.
4. What other herbs can I use as garnish?
Fresh parsley, dill, or thyme work wonderfully as alternatives to chives.
5. Can I prepare this dish ahead of time?
You can par-boil the potatoes and prepare the glaze in advance. Sauté and glaze the potatoes just before serving.
6. How can I make the glaze thicker?
Let the sauce simmer for a few extra minutes to reduce and thicken, or add a small cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).
7. What can I serve with honey mustard potatoes?
They pair well with roasted chicken, grilled salmon, or vegetarian mains like stuffed peppers.
8. Can I use stone-ground mustard instead of Dijon?
Yes, but the flavor will be less smooth and tangier due to the texture and taste of stone-ground mustard.
9. How do I make the potatoes extra crispy?
Dry the potatoes well after par-boiling and sauté them in a single layer without crowding the skillet.
10. Can I freeze this dish?
It’s best to enjoy this dish fresh, as the glaze may not reheat well after freezing.
Conclusion
Honey Mustard Potatoes are a deliciously simple and versatile side dish that’s perfect for any meal. With their crispy edges and flavorful glaze, they’re sure to be a crowd-pleaser. Serve them alongside your favorite mains for a sweet and savory addition to your table!
Print
Honey Mustard Potatoes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Skillet
- Cuisine: Comfort Food
- Diet: Vegetarian
Description
Sweet, tangy, and savory, these Honey Mustard Potatoes are a quick and easy side dish featuring baby potatoes coated in a luscious glaze. Perfect for family dinners, gatherings, or anytime you want a flavorful addition to your meal.
Ingredients
- 1 lb mixed baby or fingerling potatoes
- 2 tablespoons olive oil (divided)
- 1/4 cup chicken broth
- 1 tablespoon honey
- 1/4 cup Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon fresh chopped chives, for garnish
Instructions
- Par-Boil the Potatoes:
- Boil baby potatoes in salted water until just fork-tender. Drain and set aside.
- Sauté the Potatoes:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the par-boiled potatoes and sauté until their skins are golden and crisp. Remove and set aside.
- Prepare the Glaze:
- In the same skillet, heat the remaining 1 tablespoon olive oil.
- Stir in Dijon mustard, honey, chicken broth, garlic powder, onion powder, oregano, and paprika.
- Cook on medium-high heat, stirring occasionally, until the sauce thickens and becomes sticky.
- Coat the Potatoes:
- Add the sautéed potatoes back into the skillet.
- Toss them gently to coat evenly in the honey mustard glaze.
- Garnish and Serve:
- Transfer to a serving dish, sprinkle with fresh chopped chives, and serve warm.
Notes
- For a vegan version, use vegetable broth instead of chicken broth.
- Substitute maple syrup for honey if preferred.
- Add a pinch of cayenne for a spicy kick.
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