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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!
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!
Why you’ll love this recipe
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!
Kylee’s Notes & FAQs
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!
The full list of ingredients and quantities is found in the printable recipe card below.
How to make this recipe
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Preheat the oven to 425 degrees 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.
Mix and roast
Pour honey-mustard sauce over the potatoes, and toss until each piece is well coated.
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
Remove from oven and let cool slightly (the honey will make them super hot), sprinkle with fresh thyme and devour.
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
Honey Mustard Roasted Baby Potatoes
- Preheat the oven to 425F.
- Combine the onion powder, garlic, mustard and honey in a bowl. Whisk in the olive oil.
- Dice the 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.
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.
Update: This recipe was originally published in March of 2017. It was republished with updated photos in November of 2020.