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Honey Mustard Potatoes

Honey Mustard Potatoes with a tangy honey mustard glaze—roasted until caramelized and golden on the edges. Tossed with garlic, rosemary, and smoked paprika for a savory-sweet finish that clings to every wedge.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

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
  • 0.5 salt and pepper to taste
Potatoes
  • 2 lb baby potatoes or Yukon golds, halved
  • 0.5 fresh parsley and flaky salt for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 425F and line a baking sheet.
  2. Halve the baby potatoes or Yukon golds so they roast evenly.
Make the honey mustard mixture
  1. Whisk Dijon mustard, whole grain mustard, honey, olive oil, apple cider vinegar, garlic, rosemary, smoked paprika, salt, and pepper until smooth and glossy.
Roast the potatoes
  1. Toss the halved potatoes in the honey mustard mixture until well coated.
  2. Spread the potatoes in a single layer on the lined baking sheet, then roast 30-35 minutes at 425F, tossing halfway, until caramelized and golden.
Finish and serve
  1. Remove from the oven and finish with fresh parsley and flaky salt for serving.

Notes

For extra caramelization, keep the potatoes in a single layer with cut sides facing down when you can. Store leftovers in the refrigerator up to 3 days; reheat in a 425F oven or air fryer until hot and re-crisped. Freezing is not recommended because the glaze can break. For a tangier profile, use all Dijon mustard or add an extra teaspoon of apple cider vinegar.