Sweet Honey Mustard Potatoes

Here is my go-to honey mustard potatoes recipe, with tender roasted potatoes tossed in a sweet and tangy honey mustard glaze that gets nice and caramelized in the oven.

These honey mustard potatoes are always a hit at our dinner table. My kids actually ask for seconds on vegetables when I make these! Sometimes I double the batch because they disappear so fast.

What Kind of Potatoes Should I Use?

Baby potatoes and fingerling potatoes are both perfect for this recipe since they hold their shape well during roasting and have thin, tender skins that don’t need peeling. You can use any variety you find at the store – red baby potatoes, yellow fingerlings, or even a colorful mix of purple and gold varieties. If you can’t find baby or fingerling potatoes, you can substitute with small red or Yukon Gold potatoes cut into bite-sized pieces. Just make sure all your potato pieces are roughly the same size so they cook evenly and get that nice golden exterior we’re looking for.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps – here are some easy substitutions you can make:

• Baby or fingerling potatoes: Regular russet or red potatoes work great too! Just cut them into 1-2 inch chunks so they cook evenly. You might need to add 5-10 minutes to the cooking time for larger pieces.
• Dijon mustard: Yellow mustard or whole grain mustard can step in here. If using yellow mustard, start with 3 tablespoons since it’s milder than dijon, then taste and add more if needed.
• Chicken broth: Vegetable broth works perfectly for a vegetarian version, or you can use beef broth if that’s what you have on hand. Even water with a pinch of salt will do in a pinch.
• Honey: Maple syrup or brown sugar make good swaps – use the same amount. If using brown sugar, mix it with a teaspoon of water to help it blend better.
• Fresh chives: Green onions, fresh parsley, or even dried chives work for garnish. If using dried chives, use about 1 teaspoon instead of the tablespoon of fresh.

Watch Out for These Mistakes While Cooking

The biggest mistake when making honey mustard potatoes is not cutting them into uniform sizes, which leads to some potatoes being overcooked and mushy while others remain hard and undercooked.

Another common error is skipping the step to parboil or steam the potatoes for 8-10 minutes before roasting – this ensures they cook evenly and develop that perfect crispy exterior while staying fluffy inside.

Don’t add the honey mustard glaze too early in the cooking process, as the honey can burn and turn bitter; instead, brush it on during the last 10-15 minutes of roasting for the best caramelized finish.

Make sure your oven is fully preheated to at least 425°F and give the potatoes enough space on the pan so they roast rather than steam, which helps achieve that golden, crispy texture everyone loves.

What to Serve With Honey Mustard Potatoes?

These honey mustard potatoes make a fantastic side dish for just about any protein you have on hand. They pair really well with grilled chicken, pork chops, or even a simple baked salmon since the sweet and tangy flavors complement meat and fish beautifully. I love serving them alongside a crisp green salad or some roasted vegetables like asparagus or green beans to round out the meal. For a cozy dinner, try them with a hearty main like meatloaf or roasted turkey – the honey mustard glaze adds just the right amount of flavor without being too heavy.

Storage Instructions

Refrigerate: These honey mustard potatoes taste great as leftovers! Store them in an airtight container in the fridge for up to 4 days. The flavors actually get even better after sitting overnight, so they make a perfect side dish for meal prep throughout the week.

Freeze: You can freeze these potatoes for up to 3 months in a freezer-safe container. Just keep in mind that the texture might be a bit softer after thawing, but they’ll still taste delicious. I like to portion them out in individual servings before freezing.

Reheat: To warm them up, pop them in the oven at 350°F for about 10-15 minutes until heated through. You can also microwave them for 1-2 minutes, but the oven method helps keep them from getting too soft. Add a sprinkle of fresh chives before serving to brighten them up again.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 650-750
• Protein: 8-10 g
• Fat: 28-32 g
• Carbohydrates: 92-100 g

Ingredients

For the potatoes:

• 1 lb baby or fingerling potatoes (halved if large, about 1-2 inches)
• Salt, to taste
• Water, as needed for boiling

For the honey mustard glaze:

• 1 tsp onion powder
• 2 tbsp olive oil, divided (I use extra virgin for better flavor)
• 1/2 tsp paprika (smoked paprika adds deeper flavor)
• Black pepper, to taste
• 1/4 cup Dijon mustard (whole grain works too for texture)
• 1/2 tsp dried oregano
• 1 tsp garlic powder
• 1/4 cup chicken stock
• 1 tbsp honey (raw or organic preferred)

For garnish:

• 1 tbsp fresh chives (finely chopped, about 1/4-inch pieces)

Step 1: Prepare and Parboil the Potatoes

• 1 lb baby or fingerling potatoes
• Water, as needed for boiling
• Salt, to taste

Place the halved potatoes in a large pot and cover with cold water by about an inch.

Add a generous pinch of salt to the water—this seasons the potatoes from the inside out.

Bring to a boil over high heat, then reduce to a simmer and cook for 8-10 minutes until the potatoes are just tender but still holding their shape (they should be easily pierced with a fork but not falling apart).

Drain thoroughly in a colander and set aside.

The partial cooking ensures the potatoes will be creamy inside while still allowing them to develop a golden crust in the next step.

Step 2: Sear the Potatoes Until Golden

• 1 tbsp olive oil

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.

Add the drained potatoes in a single layer and let them sit undisturbed for 2-3 minutes to develop a golden crust on one side—resist the urge to stir.

Stir and continue cooking for another 3-4 minutes, occasionally tossing, until the potatoes are golden brown on multiple sides.

Transfer the seared potatoes to a plate.

I prefer using extra virgin olive oil here because it adds a richness that complements the sweet-savory glaze beautifully.

Step 3: Build the Honey Mustard Glaze

• 1 tbsp olive oil
• 1/4 cup Dijon mustard
• 1 tbsp honey
• 1/4 cup chicken stock
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp paprika
• Salt, to taste
• Black pepper, to taste

In the same skillet, add the remaining 1 tablespoon of olive oil over medium heat.

Add the Dijon mustard, honey, and chicken stock, then sprinkle in the garlic powder, onion powder, oregano, paprika, a pinch of salt, and several grinds of black pepper.

Stir everything together until smooth and well combined, then let it simmer gently for 2-3 minutes.

This brief simmer allows the dried spices to bloom and the flavors to meld into a cohesive sauce.

Taste and adjust seasoning—the glaze should have a balanced sweet-tangy flavor with underlying depth from the spices.

Step 4: Coat the Potatoes and Finish

• Seared potatoes from Step 2
• Honey mustard glaze from Step 3

Return the seared potatoes from Step 2 to the skillet with the glaze.

Toss gently but thoroughly to coat every piece evenly, then cook for 1-2 minutes over medium heat, stirring occasionally, until the potatoes are hot throughout and the glaze clings to them.

The brief cooking time ensures the potatoes stay tender while the glaze becomes slightly sticky and caramelized on the surface.

Step 5: Plate and Garnish

• 1 tbsp fresh chives

Transfer the glazed potatoes to a serving platter or individual bowls.

Sprinkle the finely chopped fresh chives over the top as a bright, fresh garnish.

The chives add a gentle onion note and a pop of color that balances the richness of the glaze.

Serve warm.