Name: Honey Mustard Roasted Potatoes – Potatoes Recipes Easy for Any Day
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1.5 lbs baby potatoes, halved; 3 tbsp olive oil; 2 tbsp Dijon mustard; 1 tbsp honey; 1 tsp garlic powder; 1 tsp onion powder; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

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I don’t know about you, but around here, potatoes are basically a food group. And these honey mustard roasted potatoes? They’ve made their way into our weekly rotation. They’re golden, crispy around the edges, and dripping with that tangy-sweet glaze. If you’re chasing comfort food that doesn’t feel like a gut-bomb, these deliver. What I love most is that they pull double-duty: a side dish that works with grilled chicken, a Sunday roast, or even next to a simple fried egg when I can’t be bothered with much else. They’re inspired by the zippy magic of Portuguese potatoes and the richness of Peruvian potatoes, but with way less effort. And if you’ve ever found yourself craving onion soup potatoes but didn’t want to wait an hour, well—good news. This one’s a keeper. It checks all the boxes for side dish recipes easy to whip up, packed with flavor, and just the right touch of healthy roasted potatoes vibes without getting too virtuous about it. Perfect for your ‘I need something now’ kind of day.

1) Key Takeaways
2) Easy Honey Mustard Roasted Potatoes Recipe
3) Ingredients for Honey Mustard Roasted Potatoes
4) How to Make Honey Mustard Roasted Potatoes
5) Tips for Making Honey Mustard Roasted Potatoes
6) Making Honey Mustard Roasted Potatoes Ahead of Time
7) Storing Leftover Honey Mustard Roasted Potatoes
8) Try these Side Dishes next!
9) Honey Mustard Roasted Potatoes
10) Nutrition

1) Key Takeaways

Quick prep and simple ingredients make this side dish easy for weeknights
The tangy-sweet honey mustard glaze pairs well with almost any protein
Inspired by Portuguese and Peruvian potato dishes
Crispy edges and tender centers every time

2) Easy Honey Mustard Roasted Potatoes Recipe

Let’s be honest. Some nights, dinner needs to pull itself together with one hand tied behind its back. That’s when I reach for this recipe. These honey mustard roasted potatoes are a no-brainer when you need a side that feels thoughtful without the emotional labor. I’ve made them on Mondays when my energy’s in the red and on Fridays when I just want something warm with a crunch.

The main keyword here is potatoes recipes easy, because this one truly is. With minimal effort and a handful of kitchen staples, you’ll have something golden on your table in about 40 minutes. Think warm, tender centers, crisped-up edges, and a glaze that gives just enough zing from the mustard and a soft kiss of sweetness from the honey.

And they’re flexible. I’ve served them next to roasted chicken, grilled steak, and once, shamelessly, as a stand-alone meal with a glass of wine and a little dignity. These are the kinds of side dish recipes easy enough to wing, yet worth repeating. If you’re into healthy roasted potatoes, this hits that mark too—nothing deep-fried, no heavy cream, just real food done right.

3) Ingredients for Honey Mustard Roasted Potatoes

1.5 lbs baby potatoes: I like using baby golds or reds. They roast quickly and have the best texture. Halving them helps everything cook evenly.

3 tbsp olive oil: You want enough oil to coat the potatoes well and help them crisp. Don’t skimp here or you’ll end up with sad, dry spuds.

2 tbsp Dijon mustard: This brings the tang. It clings to the potatoes and adds the bite you want without being overpowering.

1 tbsp honey: The honey adds contrast. You get that sweet note that makes each bite rounder. Just enough to notice—not enough to be sticky.

1 tsp garlic powder: For me, this is non-negotiable. It adds depth that roasts beautifully in the oven.

1 tsp onion powder: This gives the potatoes that warm, rich base flavor. Kinda like onion soup potatoes without the soup.

Salt and pepper: Use both generously. I use kosher salt and fresh ground black pepper. Taste as you go.

Fresh parsley: A little garnish at the end makes everything pop. Plus, it adds color to what could otherwise look pretty brown.

4) How to Make Honey Mustard Roasted Potatoes

Step 1. Preheat your oven to 400°F. That high heat is what gets the edges crispy. Don’t rush it—let the oven come to full temp first.

Step 2. Mix the olive oil, Dijon mustard, honey, garlic powder, onion powder, salt, and pepper in a large bowl. This is your flavor base, and it should look thick and glossy.

Step 3. Toss in the potatoes. Stir them well to coat every piece. You want each cut surface to catch a little of everything in that bowl.

Step 4. Line a baking sheet with parchment paper. Spread the potatoes out, cut side down. This helps them brown better and avoids sticking.

Step 5. Roast for 30 minutes, flipping once halfway through. You’re looking for edges that are deep golden and centers that yield when poked with a fork.

Step 6. Garnish with chopped parsley. Let them cool just enough so you don’t burn your tongue—then eat immediately because they won’t wait.

5) Tips for Making Honey Mustard Roasted Potatoes

Make sure your potato pieces are uniform in size. That way, they roast at the same speed and you don’t get a mix of mush and crunch. If you’ve got some big guys in there, quarter them instead of just halving.

Try not to crowd the pan. I’ve made this mistake on busy nights, tossing everything onto one tray. It steams the potatoes instead of roasting them. Use two trays if you need space. Trust me—it makes a difference.

Want a little kick? Add a pinch of smoked paprika or red pepper flakes to the honey mustard mix. It turns these from comfort food into a conversation starter. That’s what I love about potatoes recipes easy like this—they’re simple but leave room to play.

6) Making Honey Mustard Roasted Potatoes Ahead of Time

You can prep the whole dish up to the point of roasting. Toss the potatoes in the sauce and keep them in the fridge in a sealed container. That way, they’re ready to hit the oven when you are. I do this when I’m juggling too many things at once but still want a hot side dish.

If you’re cooking for a group, roast the potatoes earlier in the day and reheat them in the oven for 10 minutes at 350°F. They come back to life beautifully. I’ve even done this for holiday meals and potlucks with no complaints.

And if you like batch cooking, you can double the recipe and keep the extra on hand. They’re great tossed into breakfast hash or folded into scrambled eggs the next morning.

7) Storing Leftover Honey Mustard Roasted Potatoes

Leftovers keep well in the fridge for up to four days. Store them in an airtight container so they don’t dry out. I reheat mine in a skillet with a splash of oil or toss them into the air fryer for five minutes.

You can microwave them too, but they’ll lose their crisp. Still tasty—just not as magical. If I know I’ll have leftovers, I keep a little extra honey mustard mixture in the fridge and toss the warmed potatoes in it before serving.

Whether you’re reheating or eating them cold out of the container (no shame), these hold up surprisingly well. Another win for potatoes recipes easy with real-life staying power.

8) Try these Side Dishes next!

9) Honey Mustard Roasted Potatoes