There’s nothing quite like a side dish that makes everyone around the table reach for seconds. These Honey Mustard Potatoes are exactly that — a simple yet irresistible combination of creamy potatoes, tangy mustard, and just the right touch of sweetness from honey. Growing up, my grandmother often served a version of these potatoes with Sunday roasts, and the sticky, flavorful glaze always made them a highlight of the meal.
Today, I’ve recreated that comforting recipe with a modern twist, using baby or fingerling potatoes, a quick honey Dijon sauce, and a skillet method that keeps prep simple. This dish is perfect whether you’re looking for a cozy winter side or something bright and flavorful for a summer barbecue. Trust me, these honey mustard potatoes will become one of your go-to sides year-round.
Why You’ll Love These Honey Mustard Potatoes
- Sweet and savory glaze with a tangy kick
- Quick and easy with simple pantry staples
- Works as a side for roasted meats, grilled chicken, or even vegetarian meals
- One-skillet cooking means easy cleanup
- Ready in about 30 minutes
Ingredients
For the Honey Mustard Potatoes:
- 1 lb. mixed baby or fingerling potatoes
- 2 tablespoons olive oil, divided
- ¼ cup chicken broth
- 1 tablespoon honey
- ¼ cup Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon fresh chopped chives, for garnish
How to Make Honey Mustard Potatoes
Step 1: Parboil the Potatoes
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until the potatoes are just fork-tender, about 10–12 minutes depending on their size. Drain and set aside.
Step 2: Crisp and Brown the Potatoes
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the drained potatoes and sauté until their skins are golden and slightly crispy, about 5–6 minutes. Remove from the skillet and set aside.
Step 3: Make the Honey Mustard Glaze
In the same skillet, add the remaining tablespoon of olive oil, Dijon mustard, honey, chicken broth, garlic powder, onion powder, dried oregano, paprika, salt, and pepper. Stir everything together and bring the mixture to a simmer over medium heat until it begins to thicken slightly and form a glossy glaze, about 3–5 minutes.
Step 4: Toss and Serve
Return the sautéed potatoes to the skillet, tossing them gently in the honey mustard glaze until they’re evenly coated. Cook for another minute or two so the sauce sticks beautifully to the potatoes.
Transfer the potatoes to a serving platter and sprinkle with freshly chopped chives for a fresh finish. Serve immediately while warm — and don’t be surprised if they disappear in no time!
Tips for the Best Honey Mustard Potatoes
- Use baby or fingerling potatoes for a creamy, tender bite
- Don’t skip parboiling — it guarantees fully cooked, soft centers
- Sear the potatoes before glazing to create a delicious golden crust
- Adjust the heat by adding a pinch of red pepper flakes if you want a kick
- Swap broth for vegetable stock if you prefer a vegetarian version
Serving Suggestions
Honey Mustard Potatoes are incredibly versatile and pair well with many dishes:
- With grilled meats like chicken, pork chops, or steak
- As a holiday side for turkey or glazed ham
- With vegetarian mains such as roasted mushrooms or tofu
- On a summer picnic served alongside burgers or grilled fish
- On their own with a crisp garden salad for a light lunch
Storage & Reheating
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes. This helps keep the glaze sticky and the potatoes from getting soggy.
FAQs
Can I make these ahead of time?
Yes — you can parboil and sauté the potatoes ahead, then toss them with the glaze just before serving.
Do I have to use Dijon mustard?
Dijon adds a great tang, but you could swap in whole grain mustard or even yellow mustard if you prefer.
Can I make this recipe vegan?
Absolutely! Just use vegetable broth instead of chicken broth, and confirm your mustard and honey meet your dietary preferences (swap agave for honey if needed).
Let’s Stay Connected
If you try these Honey Mustard Potatoes, I’d love to hear about it! Leave a comment, or tag me on social media — seeing your creations always makes my day.
The Goods
Honey Mustard Potatoes
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Recipes
For the Honey Mustard Potatoes:
- 1 lb. mixed baby or fingerling potatoes
- 2 tablespoons olive oil divided
- ¼ cup chicken broth
- 1 tablespoon honey
- ¼ cup Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon fresh chopped chives for garnish
Instructions
Step 1: Parboil the Potatoes
- Place the baby potatoes in a pot of salted water. Bring to a boil and cook until the potatoes are just fork-tender, about 10–12 minutes depending on their size. Drain and set aside.
Step 2: Crisp and Brown the Potatoes
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the drained potatoes and sauté until their skins are golden and slightly crispy, about 5–6 minutes. Remove from the skillet and set aside.
Step 3: Make the Honey Mustard Glaze
- In the same skillet, add the remaining tablespoon of olive oil, Dijon mustard, honey, chicken broth, garlic powder, onion powder, dried oregano, paprika, salt, and pepper. Stir everything together and bring the mixture to a simmer over medium heat until it begins to thicken slightly and form a glossy glaze, about 3–5 minutes.
Step 4: Toss and Serve
- Return the sautéed potatoes to the skillet, tossing them gently in the honey mustard glaze until they’re evenly coated. Cook for another minute or two so the sauce sticks beautifully to the potatoes.
- Transfer the potatoes to a serving platter and sprinkle with freshly chopped chives for a fresh finish. Serve immediately while warm — and don’t be surprised if they disappear in no time!
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