Honey Mustard Potatoes
Crispy baby potatoes coated in a sweet and tangy honey mustard glaze. This easy side dish comes together in under 30 minutes and pairs perfectly with any main course.
Equipment
- Large pot
- Large skillet
- Colander
- Wooden spoon
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
Instructions
- Place potatoes in a large pot and cover with cold water. Add generous salt. Bring to boil, reduce to medium, cook 8-10 minutes until fork-tender. Drain well.
- Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add potatoes in single layer. Cook 3-4 minutes per side until golden brown on multiple sides.
- Push potatoes to one side. Add remaining oil to empty space. Pour in dijon mustard, honey, chicken broth, garlic powder, onion powder, oregano, and paprika. Stir 30 seconds until fragrant.
- Toss everything together to coat potatoes. Cook over medium-high heat, tossing frequently, 3-4 minutes until liquid reduces to sticky glaze. Remove from heat immediately.
- Garnish with fresh chopped chives and serve hot.
Notes
- Dry potatoes well after draining for better browning
- Don't crowd the pan or potatoes will steam instead of brown
- Watch glaze carefully near end to prevent burning
- Best served immediately while glaze is glossy