Roasted Baby Potatoes (with Honey Mustard)
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Delicious roasted baby potatoes, with a homemade honey mustard sauce, and roasted in the oven until crispy and perfect. An excellent side dish for pretty much anything!
Check out my Greek Lemon Potatoes or my Smashed Potatoes, too!
I love a good spud. Potatoes are pretty much the best things in the world. SO many ways to prepare them, that you could make a different kind every night for a month, and still have no repeats! For me, it’s the ultimate comfort food and I’m all about eating them as much as possible.
This recipe for oven-roasted potatoes is super easy, and mostly hands-off. Just whisk up the sauce, pour it on the potatoes, and roast them up!
It leaves plenty of time to make whatever else you were planning for dinner tonight.
It’s super easy to make, you just wash and chop up some potatoes, whisk together the sauce and toss. The, roast away, baby! A little fresh herbs after they’re cooked is the finishing touch!
What is your favorite way to serve or eat potatoes? fries? mashed? boiled? scalloped? roasted? Let me know in the comments!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
- Easy. This is a great recipe for roasted baby potatoes, since it’s a mostly hands off side dish.
- Simple ingredients. Nothing fancy, and probably nothing you don’t already have in the pantry.
- Delicious. Honey and mustard are a fabulous combo!
Try these with some Pot Roast, Mississippi Pot Roast, or my Roasted Leg of Lamb.
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
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Get prepped. Preheat the oven to 425°F. Pull out a sheet pan and lightly grease. Dice the potatoes into small pieces and place in a large bowl.
Make the honey mustard. Combine the onion powder, garlic, mustard and honey in a small bowl. Whisk in the olive oil.
Pour honey-mustard sauce over the potatoes, and toss until each piece is well coated.
Roast. Spread diced potato out in a single layer on a baking sheet (cut side up or down – you’ll mix them later anyway). Season with salt and pepper.
Roast 20-25 minutes, stirring halfway through, until golden brown
Devour. Remove from oven and let cool slightly (the honey will make them super hot), sprinkle with fresh thyme and devour.
Kylee’s Notes
Substitutions/Additions
Potatoes: I use baby red potatoes, but you can use regular potatoes (my favorites are Yukon gold if you are going that route) russet potatoes, or fingerling potatoes.
Herbs: You could substitute dried herbs instead of fresh herbs if you prefer, but instead of sprinkling on after cooking, just add them to the honey mustard mix.
Use rosemary or thyme, oregano also tastes great!
Mustard: If you don’t have whole grain mustard, dijon mustard works well.
What to serve with this recipe
I serve this with chicken, salmon or steak. A simple green salad and you have yourself a lovely meal!
More recipes to love
Here are some of my favorite easy side dishes:
- Roasted Broccoli. The unsung hero of weeknight dinner sides. This easy recipe is hands-off and super delicious! If you want your family to eat broccoli and LOVE it, give this a try!
- Glazed Carrots. A simple side dish, using the sweetness of brown sugar combined with fresh rosemary. These Rosemary Glazed Carrots are great for holidays or just a regular Tuesday!
- Sauteed Green Beans. Garlic and shallots gently flavor these sautéed green beans making them a wonderful weeknight or holiday side dish!
- Red Lobster Biscuits. Soft, fluffy biscuits packed with cheddar cheese, and brushed with flavorful garlic butter after baking, these cheddar biscuits are dreamy!
- All Side Dishes
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Honey Mustard Roasted Baby Potatoes
Ingredients
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon whole-grain mustard Dijon can be used too
- 2 tablespoons honey
- 1/4 cup olive oil
- 1.5 pound baby potatoes
- 2 tablespoons fresh thyme optional
Instructions
- Preheat the oven to 425℉.
- Combine the 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 tablespoon whole-grain mustard and 2 tablespoons honey in a bowl. Whisk in the 1/4 cup olive oil.
- Dice 1.5 pound baby potatoes into small pieces and place in a large bowl.
- Pour honey-mustard sauce over the potatoes, and mix until each piece is well coated.
- Spread diced potato out in a single layer on baking sheet. Season with salt and pepper.
- Bake 20-25 minutes, stirring halfway through.
- Remove from oven and let cool slightly (the honey will make them super hot).
- Sprinkle with fresh thyme (optional)
- Devour.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!Update: This recipe was originally published in March of 2017. It was republished with updated photos in November of 2020.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
I love potatoes and your recipe is wonderful.
These roasted potatoes are so good, so homey.