Description
Golden, tender Yukon Gold potatoes roasted to perfection with a zesty honey mustard glaze infused with fresh herbs and garlic. These Honey Mustard Potatoes are a flavorful and easy side dish ideal for any meal.
Ingredients
Scale
Potatoes
- 2 lbs (900g) Yukon Gold potatoes, cut into 1-inch cubes
Honey Mustard Dressing
- 1/4 cup (60ml) olive oil
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 tablespoon apple cider vinegar
- Salt and freshly ground black pepper to taste
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting the potatoes to a golden crisp.
- Prepare Potatoes: Wash and cut the Yukon Gold potatoes into 1-inch cubes. Leaving the skin on is optional and adds texture and nutrients to the dish.
- Make Dressing: In a large bowl, whisk together olive oil, Dijon mustard, honey, minced garlic, rosemary, thyme, and apple cider vinegar to create the honey mustard glaze.
- Coat Potatoes: Add the cubed potatoes to the bowl with the dressing and toss thoroughly until each piece is evenly coated with the honey mustard mixture.
- Season: Season the coated potatoes generously with salt and freshly ground black pepper, then toss again to distribute the seasoning evenly.
- Arrange for Roasting: Spread the coated potatoes out in a single layer on a large baking sheet to ensure even roasting and crispiness.
- Roast: Place the baking sheet in the preheated oven and roast the potatoes for 25-30 minutes. Flip the potatoes halfway through cooking to brown all sides evenly.
- Check for Doneness: The potatoes are ready when they are golden brown and tender when pierced with a fork.
- Cool Slightly: Remove the potatoes from the oven and allow them to cool for a few minutes to let the flavors settle and for easier handling.
- Garnish and Serve: Sprinkle the roasted potatoes with fresh chopped parsley for a burst of color and fresh herb flavor before serving.
Notes
- Leaving the potato skins on adds more texture and fiber to the dish.
- Feel free to adjust the amount of honey or mustard to taste for a sweeter or tangier glaze.
- Fresh herbs like rosemary and thyme enhance the flavor but dried herbs can be used in a pinch (use about 1/3 the amount for dried).
- If you want crispier potatoes, avoid overcrowding the baking sheet.
- This dish pairs well with grilled meats or roasted vegetables.
