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
Units
Scale
- 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.
