Honey Mustard Roasted Potatoes. I have never made a secret of the fact that my favorite vegetable is the humble potato.
I love potatoes in any which way, shape or form. Boiled, mashed, baked, roasted, fried. If its a potato I am all over it. In fact if I could choose only one thing to bring with me to eat on a deserted island it would be the potato.
There is nothing you cannot do with a potato. They are an incredibly versatile vegetable that can transform themselves into main courses, side dishes, breads, desserts and even candy!
You can also make alcohol with them. Incredibly versatile any which way you look at them!
I can almost guarantee that you are going to fall in love with this recipe for honey mustard crispy potatoes that I am sharing with you today.
Not only is it very simple to make, but its also incredibly delicious. I mean . . . who does not love a crispy potato?
Combine that crispiness with the flavors of honey and mustard, and you have a totally winning combination!
You might be tempted to think that these would be sweet, but you would be wrong. They are the perfect combination of sweet and salty and they go with just about anything under the sun, making them an ideal side dish!
I used red potatoes for this recipe. My potatoes were all about 2 inches in diameter, and to make this recipe which is a smaller batch, it took approximately 8 potatoes.
To get evenly sized cubes (and you want that so that they all cook in the same amount of time) I cut my potatoes into quarters first and then each quarter into halves and then in half yet again. (Did that make sense? I hope so!)
It doesn't matter how you cut them really, only that they are evenly sized, or as evenly sized as you can get them.
These cubes first get tossed together with some oil. I use a light coloured olive oil. You don't want to be using extra virgin. Olive oil is much healthier than regular oil, but save the extra virgin for salads and such. Don't be wasting it on cooking if you can help it or unless it is absolutely specified.
Extra Virgin Olive Oil has a very distinctive and unique taste and can alter the flavor of what you are cooking, so don't be adding it unless you want that additional flavor.
I just use the light, which is still olive oil, but not the strong flavor. It has all of the same health benefits of the evo. The main difference it is has been filtered and so the taste is milder.
it also has a higher smoke point than evo, which makes it ideal for frying or cooking with.
Both are much longer lasting and have longer shelf lives than traditional oils. They are now pretty much the only kinds of oils I keep in my kitchen. I do also have Canola, but that's it.
The yellow mustard I used in this is American style mustard. It is very brightly colored and has a much milder flavor than other mustards. The brand I used is French's ball park mustard.
My husband would never eat that kind of mustard. He said it wasn't mustard, but then his taste buds for mustard had probably been burnt out by English mustard which is extremely hot.
I remember making him sandwiches to take in his lunch when I first moved over to the UK and slathering English mustard on them like I did North American mustard. Big mistake.
They about blew his head off. After a few days he made a polite request for me not to use as much. I had no idea of the difference in flavors. It is a world of difference. So . . . don't use English mustard here.
They also use a little bit of Dijon mustard, which also packs heat, but in a much milder form. I love Dijon mustard and use it alot. In fact I prefer it on my sandwiches over any other kind.
The honey I used here is regular clover honey, in liquid form. You don't need any special kind of honey. Just liquid honey. It is used in an equal quantity as the mustard.
Other than that you only need salt, pepper and a bit of garlic powder for flavoring. Do be careful not to use garlic salt. Just the powder. I also prefer coarse pepper.
These all get mixed together and poured over the potatoes, tossing them together until they are evenly coated.
Spread out on a lined baking sheet that you have spritzed with a bit of low fat cooking spray and Bob's your Uncle. I like to give them plenty of space in between. Its easy to do when you are cooking in a smaller quantity, a bit harder when you are doing more.
If you are doubling the recipe, I recommend using two baking sheets, and lined as well. Because of the sugar content of the honey you don't want them sticking. Sticking means all of that golden brown goodness gets left behind instead of on the potato!
I like to stir them at least once during the cook time not only does this help to prevent them from sticking and burning, but it also gives them more of a chance to brown evenly.
As with anything that cooks in the oven like this, the outer edges get browned faster. If you stir the potatoes up a bit, then more of them have the chance to sit on the outside of the pan at some point at least!
If you wanted to you could add some herbs, thyme would be nice, but its not really necessary. These taste pretty good just as is!
Easy to make with very little prep work Honey Mustard Roasted Potatoes make the ideal mid-week side dish to serve! I enjoyed them with some pork, but I think they would work wonderfully with ham and I think they would also be ideal next to a nice grilled piece of salmon!
I just think they are great full stop! I really hope you will give them a go!
Honey Mustard Roasted Potatoes
Yield: 2 - 3
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
A deliciously tasty side dish. Quick and easy and oh so scrumptious! You can easily double the quantities to serve 4 to 6 people.
Ingredients
- 1 pound red potatoes, cut into bite sized cubes (about 8 smallish potatoes)
- 1 TBS oil
- 3 TBS liquid honey
- 2 TBS yellow mustard
- 1/2 TBS Dijon mustard
- 1/4 tsp coarse black pepper
- 1/4 tsp salt
- 1/4 tsp garlic powder (not salt)
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Line a medium baking sheet with aluminum foil and spray it with some non-stick cook spray.
- Combine the potatoes in a bowl with the oil. Whisk together the remaining ingredients and toss them into the bowl. Gently stir all together until everything is evenly coated.
- Spread out evenly on the prepared baking sheet.
- Roast in the preheated oven for 20 minutes. Remove from the oven, give them a stir and return for a further 10 minutes, at which time they should be tender, with crisp edges and are turning golden brown.
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