Name: Honey Mustard Potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1.5 pounds baby potatoes or fingerling potatoes, scrubbed; 2 tablespoons olive oil, divided; 1/4 cup chicken broth or vegetable 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 freshly ground black pepper (to taste); 1 tablespoon fresh chopped chives (for garnish)

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There’s something magical about the way honey and mustard come together on crispy potatoes. I first made this Honey Mustard Potatoes Recipe on a busy Tuesday when I needed a side dish that would disappear fast. My family loved it so much that it became our go-to potato sides for ribs and chuck roast side dishes. The sweet and tangy glaze coats every bite perfectly.

These new potato recipes side dishes work beautifully as healthy dinner sides recipes too. You get that satisfying crunch without heavy cream or butter. Whether you’re planning sides to go with ham or just need reliable weekday side dishes, this recipe delivers. The baby potatoes cook quickly and the glaze comes together in minutes. Let me show you how to make these irresistible honey mustard potatoes.

Why This Honey Mustard Potatoes Recipe Works

The secret lies in par-boiling the potatoes first. This ensures they’re tender inside before hitting the hot skillet. The high heat creates that golden crust while the honey mustard mixture forms a sticky glaze. You get the perfect balance of textures in every forkful.

Many new potato recipes call for roasting, but pan-searing gives better control over the glaze. The potatoes develop more surface contact with the heat. This recipe with mustard creates that restaurant-quality shine you see in food magazines. Plus it’s ready in under 30 minutes from start to finish.

Ingredients You’ll Need

Keep it simple with pantry staples. Baby or fingerling potatoes work best here. Their small size means more surface area for that gorgeous glaze. If you can only find larger potatoes, cut them into 1.5-inch chunks for similar results.

1.5 pounds baby potatoes or fingerling potatoes, scrubbed
2 tablespoons olive oil, divided
1/4 cup chicken broth or vegetable 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 freshly ground black pepper to taste
1 tablespoon fresh chopped chives for garnish

The dijon mustard provides that tangy backbone while honey adds subtle sweetness. Don’t skip the paprika – it gives a beautiful color and mild smokiness. Fresh chives on top add a pop of color and fresh onion flavor that brightens everything up.

Step-by-Step Instructions

Start by par-boiling those potatoes. Place them in a large pot and cover with cold water. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce to medium. Cook for about 8-10 minutes until a fork slides in easily but the potatoes don’t fall apart. Drain well and let them sit for a minute to steam off excess moisture.

Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the drained potatoes in a single layer. Don’t crowd the pan or they’ll steam instead of brown. Let them cook undisturbed for 3-4 minutes until golden on one side. Flip and cook another 3-4 minutes until multiple sides are nicely browned.

Push the potatoes to one side of the skillet. Add the remaining tablespoon of oil to the empty space. Pour in the dijon mustard, honey, chicken broth, garlic powder, onion powder, oregano, and paprika. Stir this mixture for about 30 seconds until fragrant. Then toss everything together, coating each potato thoroughly.

Keep cooking over medium-high heat, tossing frequently. The liquid will reduce and thicken into a glossy glaze that clings to every potato. This takes about 3-4 minutes. Watch carefully near the end as the honey can burn if left unattended. Once the glaze is sticky and the potatoes are fully coated, remove from heat immediately.

Pro Tips for Perfect Results

Dry those potatoes well after draining. Wet potatoes won’t brown properly and the glaze won’t stick as well. Pat them with a clean kitchen towel if needed. This small step makes a huge difference in the final texture.

Use medium-high heat for the glazing stage. Too low and the sauce stays thin. Too high and the honey burns before the potatoes get crispy. Adjust based on your stove. You want steady bubbling without smoking.

Variations to Try

Swap dijon for whole grain mustard for extra texture. The mustard seeds add pleasant pops in each bite. For mash potato meals lovers, try smashing these slightly before glazing. They become crispy-edged pillows of goodness.

Add a tablespoon of apple cider vinegar for more tang. This works especially well as sides to go with ham during holidays. For a spicier version, add a pinch of cayenne or red pepper flakes with the other seasonings.

Troubleshooting Tips

If the glaze seems too thin, keep cooking and tossing. The liquid needs time to reduce. If it’s getting too dark before thickening, lower the heat slightly. Patience here pays off with that perfect sticky coating.

Potatoes sticking to the pan? You likely didn’t use enough oil or the pan wasn’t hot enough. Make sure your skillet is properly preheated before adding potatoes. A good non-stick or well-seasoned cast iron works best.

Ingredient Substitutions

No chicken broth? Use vegetable broth or even water in a pinch. The broth adds depth but the dish still works without it. For a vegan version, ensure your dijon mustard is vegan-friendly (most are).

Out of baby potatoes? Yukon gold or red potatoes cut into chunks work well too. Just adjust the par-boiling time to 10-12 minutes for larger pieces. The key is getting them tender before the searing step.

Storage and Serving Suggestions

These honey mustard potatoes are best served immediately while the glaze is still glossy. They hold well in a covered dish for up to 30 minutes. Reheat gently in a skillet with a splash of water to refresh the glaze.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to restore crispness. The microwave works but makes them softer. Perfect alongside grilled chicken, pork chops, or roasted meats.

Frequently Asked Questions

Can I make these ahead of time?

You can par-boil the potatoes up to a day ahead. Store them covered in the fridge. Then just sear and glaze when ready to serve. This cuts down on last-minute prep for dinner parties.

Are these potatoes gluten-free?

Yes, this recipe is naturally gluten-free. Just double-check your dijon mustard label to be sure. Most brands are safe but some add wheat-based ingredients.

Can I use sweet potatoes instead?

Absolutely! Sweet potatoes work beautifully with honey mustard flavors. They may need an extra minute or two of par-boiling. The natural sweetness pairs wonderfully with the tangy mustard.

How do I make these dairy-free?

This recipe is already dairy-free! No butter or cream needed. The olive oil provides all the fat for that gorgeous glaze. Perfect for those avoiding dairy.

What makes the glaze sticky?

The honey reduces and caramelizes while the mustard thickens as water evaporates. Keep tossing over heat until you see that glossy, clingy consistency. Don’t rush this step for best results.