Honey Mustard Potatoes Recipe
These honey mustard potatoes are sweet, tangy, and absolutely irresistible. Tender baby potatoes are coated in a rich honey mustard glaze and cooked until perfectly golden. This easy side dish is packed with flavor and comes together quickly using simple ingredients.
Servings: 4
Calories: 203kcal
Ingredients
- 1 lb baby or fingerling potatoes
- 2 tbsp olive oil
- 1/4 cup chicken broth
- 1 tbsp honey
- 1/4 cup Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh chives chopped, for garnish
Instructions
- Bring a pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 8–10 minutes. Drain well.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the potatoes and cook, turning occasionally, until the skins are golden and slightly crispy.
- Add the remaining olive oil, Dijon mustard, honey, chicken broth, garlic powder, onion powder, oregano, paprika, salt, and pepper.
- Stir well to coat the potatoes evenly. Cook for a few minutes, stirring, until the sauce thickens and turns into a glossy glaze.
- Remove from heat, sprinkle with fresh chives, and serve warm.
Notes
- Do not skip pre-boiling the potatoes. This ensures they cook through and get perfectly tender inside.
- For a vegetarian version, use vegetable broth and swap honey with maple syrup.
Nutrition
Calories: 203kcal | Carbohydrates: 30g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 0.3mg | Sodium: 519mg | Potassium: 303mg | Fiber: 4g | Sugar: 10g | Vitamin A: 470IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg