Description
Crispy smashed baby potatoes tossed in a sweet and tangy honey mustard glaze — a perfect side dish with big flavor and golden texture.
Ingredients
Scale
- 1.5 lbs baby potatoes
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 2 tablespoons honey
- 1 clove garlic, minced
- 1 tablespoon melted butter (optional for richness)
- Chopped fresh parsley, for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
- Place baby potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook for 15–20 minutes or until fork-tender.
- Drain the potatoes and place them on the prepared baking sheet. Gently smash each potato using the bottom of a glass or potato masher.
- Drizzle with olive oil and sprinkle with salt and pepper. Roast for 25–30 minutes, flipping halfway through, until crispy and golden.
- Meanwhile, in a small bowl, whisk together Dijon mustard, yellow mustard, honey, minced garlic, and melted butter (if using).
- Remove potatoes from the oven and brush or drizzle them with the honey mustard mixture.
- Return to the oven for an additional 5–7 minutes to caramelize slightly.
- Garnish with chopped parsley and serve warm.
Notes
- Use a mix of red and yellow baby potatoes for color and texture.
- Adjust mustard or honey quantities based on your preferred balance of sweet and tangy.
- Leftovers can be reheated in the oven or air fryer to regain crispiness.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 230
- Sugar: 7g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg