If you’re on the hunt for a side dish that disappears faster than the main event, these Honey Mustard Potatoes are your new go-to! With delightfully crispy edges, irresistibly creamy centers, and a glorious coating of sweet and tangy sauce, they’re made for stealing the spotlight at any gathering—weeknight or holiday table.
Why You’ll Love This Recipe
- Speedy Stovetop Magic: Ready in just 30 minutes and made entirely on the stove, these potatoes save precious oven space for your main event.
- Flavor Overload: The bold duo of Dijon and grainy mustards meets golden honey for a sauce that’s perfectly sweet, zippy, and utterly crave-worthy.
- Crispy Yet Creamy: Parboiled potatoes get pan-fried for irresistibly crispy exteriors and fluffy, melt-in-your-mouth insides.
- Prep Ahead Friendly: You can parboil the potatoes a day in advance, so finishing them on the day is a total breeze.
Ingredients You’ll Need
The beauty of Honey Mustard Potatoes lies in their simplicity—just a handful of pantry staples, each playing a key role in building that unmistakable flavor and glorious texture. Here’s a closer look at the stars of this show:
- Baby Potatoes (or potatoes cut into 1.5-inch cubes): These create the ideal bite—soft and fluffy inside, golden and crispy on the outside. No baby potatoes? Yukon gold or red potatoes, diced, work just as well!
- Olive Oil or Butter: Helps the potatoes turn that perfect shade of golden brown in the skillet and adds a rich, savory depth.
- Honey: The natural sweetness balances out the tang of the mustards, adding a glossy finish to the sauce.
- Dijon Mustard: Brings that lovely sharp, creamy bite—absolutely classic with potatoes.
- Grainy Mustard: Adds texture and a nuanced tang that takes the sauce up a notch.
- Apple Cider Vinegar: This splash of acidity brightens the entire dish and keeps the flavors lively.
- Chopped Garlic: Sautéed garlic grounds the sweet and tangy notes with deep, savory base notes.
- Paprika: Adds subtle color and a gentle smoky warmth. Use sweet, smoked, or hot—your pick!
- Salt and Pepper: Essential for bringing all the flavors together and seasoning the potatoes just right.
Variations
One of the joys of this dish is just how easily you can customize it to suit your tastes or whatever happens to be in your pantry. These simple twists make Honey Mustard Potatoes feel brand new every time!
- Swap the Mustards: Try all Dijon or all grainy mustard for a smoother or more rustic sauce, or experiment with hot English mustard for a little extra kick.
- Make It Vegan: Use maple syrup instead of honey and opt for olive oil for a completely plant-based side.
- Add Fresh Herbs: Toss in some freshly chopped rosemary, thyme, or parsley just before serving for a vibrant herbal finish.
- Spice It Up: Add a pinch of cayenne or smoked paprika for an extra layer of heat and flavor.
How to Make Honey Mustard Potatoes
Step 1: Parboil the Potatoes
Place your baby potatoes (or cubed potatoes) in a large pot and cover with water. Bring to a boil and cook until just fork-tender—about 10 minutes. You want them soft enough to pierce easily, but not so soft they fall apart. Drain well and set aside; parboiling is the secret to that creamy middle and crispy skin!
Step 2: Pan-Fry for Crispiness
Heat the olive oil (or butter, or a combination for deeper flavor) in a large skillet over medium heat. Add the drained potatoes and let them sizzle, turning every few minutes so all sides turn beautifully golden and crisp—about 10 minutes should do the trick. Don’t rush this step; this is where all that irresistible crispiness develops.
Step 3: Make the Honey Mustard Sauce
While the potatoes are crisping, mix together the honey, Dijon and grainy mustards, apple cider vinegar, chopped garlic, paprika, salt, and pepper in a small bowl. Stir well until everything is beautifully combined (and give it a taste—you’ll want to devour it by the spoonful!).
Step 4: Sauce and Toss
Pour the honey mustard sauce over the pan-fried potatoes and toss gently to coat every morsel. Let everything cook together for another 2–3 minutes, just until the sauce is glossy, sticky, and clings to the spuds. That’s it—time to devour your Honey Mustard Potatoes!
Pro Tips for Making Honey Mustard Potatoes
- Golden-Brown Guarantee: Use a wide skillet and avoid crowding the pan—space helps the potatoes crisp instead of steam.
- Sauce Timing: Don’t add the sauce until the potatoes are perfectly crisped—too early and it can prevent browning.
- Parboil Ahead: Save time on busy days by boiling the potatoes a day in advance. Store them in the fridge until you’re ready to pan-fry and finish the dish.
- Flavor Flex: Taste your sauce mixture before tossing—add a little extra honey for more sweetness or a splash more vinegar if you’d like a sharper tang.
How to Serve Honey Mustard Potatoes
Garnishes
For a final fresh touch, sprinkle your hot Honey Mustard Potatoes with a handful of chopped parsley, snipped fresh chives, or even a little grated lemon zest. Each brings out something different in the sweet and tangy sauce—choose your favorite or combine them for maximum flavor and color.
Side Dishes
These potatoes absolutely shine next to roast chicken, beef, ham, or turkey, making them the ultimate holiday or Sunday supper companion. They’re also stellar paired with grilled veggies, simple green salads, or as a contrast to rich, creamy mains. Try them alongside grilled salmon for a zingy, balanced meal!
Creative Ways to Present
Spoon your Honey Mustard Potatoes onto a platter and drizzle any extra sauce over the top for a glossy, inviting look. Or, serve them in small ramekins as an elegant appetizer or snack. They also make a fantastic addition to brunch spreads—just top with a runny poached egg or sprinkle with crispy bacon bits!
Make Ahead and Storage
Storing Leftovers
Leftover Honey Mustard Potatoes keep beautifully for up to 3 days in an airtight container in the fridge. Let them cool completely before storing to keep them from going soggy, and always reheat on the stovetop or in the oven for best results.
Freezing
While you can technically freeze these potatoes, their texture is best enjoyed fresh. If you do freeze them, lay them out on a baking sheet to freeze individually before transferring to a container, and expect a slightly softer bite when reheated.
Reheating
To bring back that crispy charm, reheat your Honey Mustard Potatoes in a hot skillet with a splash of oil, or spread them out on a baking sheet and warm at 400°F (200°C) until heated through and golden. The microwave will do in a pinch but won’t deliver on crispiness.
FAQs
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Can I use another type of potato for Honey Mustard Potatoes?
Absolutely! While baby potatoes are especially creamy and hold their shape well, Yukon gold, red potatoes, or even russets (peeled and cut into 1.5-inch cubes) all work beautifully—just keep the chunks uniform so they cook evenly.
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Can I make this recipe ahead of time?
Yes! Parboil the potatoes up to a day in advance and store them chilled. When you’re ready to serve, simply brown them in the skillet and finish with the honey mustard sauce—so easy for entertaining!
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Is it possible to make Honey Mustard Potatoes in the oven instead of on the stovetop?
It is! After parboiling, toss the potatoes with oil and roast at 425°F (220°C) until golden and crispy, then toss with the honey mustard sauce and return to the oven for a few more minutes to set the glaze.
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Can I double the recipe for a crowd?
Definitely. Just make sure to use extra wide pans so the potatoes aren’t crowded, or cook them in batches for maximum crispiness. Double the sauce as well so every bite gets that signature sweet-tangy coating!
Final Thoughts
These Honey Mustard Potatoes are the kind of side dish you’ll find yourself making again and again, whether you’re hosting a special meal or just craving some comfort. I hope you’ll give this recipe a whirl and fall in love with its sweet, tangy, boldly flavorful magic—your table (and your taste buds!) will thank you.
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Honey Mustard Potatoes Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Honey Mustard Potatoes are a quick and easy stovetop potato side dish in a tasty honey and mustard sauce. Perfectly crispy on the outside and tender on the inside, these potatoes are coated in a sweet and tangy glaze that will have you coming back for more!
Ingredients
Potatoes:
- 1 1/2 pounds baby potatoes (or potatoes cut into 1.5 inch cubes)
Sauce:
- 2 tablespoons olive oil (or butter)
- 1/4 cup honey
- 2 tablespoons dijon mustard
- 2 tablespoons grainy mustard
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, chopped
- 1/4 teaspoon paprika
- Salt and pepper to taste
Instructions
- Cook Potatoes: Cover the potatoes in water in a large pot, bring to a boil and cook until just tender, about 10 minutes, before draining.
- Fry Potatoes: Heat the oil in a large skillet/pan over medium heat, add the potatoes and cook until golden brown, about 10 minutes.
- Make Honey Mustard Sauce: Combine honey, mustards, vinegar, garlic, salt, and pepper. Toss the cooked potatoes in this sauce and cook for an additional 2-3 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
