Description
Honey Mustard Smashed Potatoes are crispy, golden baby potatoes coated in a delightful honey mustard glaze. Boiled until tender, gently smashed, roasted to perfection, and finished with a sweet and tangy sauce, this side dish is easy to make and perfect for family dinners or gatherings.
Ingredients
Scale
Potatoes
- 1.5 lbs baby potatoes
Seasoning & Glaze
- 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)
Garnish
- Chopped fresh parsley, for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or foil to prepare for roasting.
- Boil Potatoes: Place the baby potatoes in a large pot, cover with water, add a pinch of salt, and bring to a boil. Cook for 15–20 minutes until potatoes are fork-tender.
- Drain and Smash: Drain the potatoes and arrange them on the prepared baking sheet. Using the bottom of a glass or a potato masher, gently smash each potato to flatten slightly.
- Oil and Season: Drizzle the smashed potatoes with olive oil, then sprinkle with salt and pepper according to taste.
- Roast Potatoes: Roast the potatoes in the preheated oven for 25–30 minutes, flipping them halfway through, until they become crispy and golden brown.
- Prepare Honey Mustard Glaze: While the potatoes roast, whisk together Dijon mustard, yellow mustard, honey, minced garlic, and melted butter (if using) in a small bowl.
- Glaze Potatoes: Remove the roasted potatoes from the oven and brush or drizzle the honey mustard mixture over them, coating evenly.
- Caramelize Glaze: Return the potatoes to the oven for another 5–7 minutes to allow the glaze to caramelize slightly.
- Garnish and Serve: Once done, garnish the potatoes with chopped fresh parsley and serve warm for the best flavor and texture.
Notes
- For extra richness, add melted butter to the glaze mixture.
- You can substitute baby potatoes with small red or Yukon gold potatoes.
- To make it dairy-free, omit the melted butter in the glaze.
- These potatoes are best served immediately to enjoy the crispiness.
- Leftovers can be reheated in the oven to maintain crispness.
