Honey Mustard Potatoes

Honey mustard potatoes with a glossy glaze and caramelized roasted edges. These oven-roasted wedges are tossed in a Dijon and whole grain mustard honey mixture, then finished with rosemary and flaky salt for bright, savory flavor.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

Potatoes

2 lb baby potatoes or Yukon golds Halved for even roasting.

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 garlic Minced.
1 tsp fresh rosemary Chopped.
0.5 tsp smoked paprika
0.25 tsp salt To taste; add more if needed after roasting.
0.25 tsp pepper To taste.

Serving

2 tbsp fresh parsley Chopped or left loosely torn.
0.25 tsp flaky salt For finishing.

Equipment

1 sheet pan

Method

Prep and preheat

Preheat oven to 425°F and line a baking sheet.
Halve the baby potatoes or Yukon golds so they cook evenly.

Make the honey mustard glaze

Whisk Dijon mustard, whole grain mustard, honey, olive oil, apple cider vinegar, garlic, fresh rosemary, smoked paprika, salt, and pepper until smooth and glossy.

Roast the potatoes

Toss the halved potatoes in the honey mustard mixture until well coated.
Spread the potatoes in a single layer on the lined baking sheet.
Roast for 30–35 minutes, tossing halfway, until caramelized and golden with browned edges.

Finish

Top with fresh parsley and sprinkle with flaky salt before serving.

Notes

For extra crisp edges, don’t overcrowd the sheet pan—use a second sheet if needed. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on a sheet pan at 425°F for 8–12 minutes to re-crisp. Freezing is not recommended because the honey-mustard glaze can lose texture. For a dairy-free, lower-sugar option, use a reduced-sugar honey substitute or 1–2 tbsp honey and add an extra 1 tbsp vinegar to keep the flavor bright.