Description
Honey Mustard Potatoes are a delicious and tangy side dish featuring tender baby potatoes cooked to golden perfection and tossed in a flavorful honey mustard sauce. This recipe combines the sweetness of honey with the tang of Dijon and grainy mustards, balanced by apple cider vinegar and garlic, creating a perfect complement for weeknight dinners or special occasions.
Ingredients
Scale
Potatoes
- 1 1/2 pounds baby potatoes (or potatoes cut into 1.5 inch cubes)
- 2 tablespoons olive oil (or butter)
Sauce
- 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: Place the potatoes in a large pot and cover them fully with water. Bring the water to a boil and cook the potatoes until they are just tender when pierced with a fork, about 10 minutes. Drain the potatoes carefully.
- Fry Potatoes: Heat olive oil or butter in a large skillet over medium heat. Add the cooked potatoes to the skillet and fry them, turning occasionally, until they develop a golden brown, crispy exterior, around 10 minutes.
- Make Sauce and Combine: In a small bowl, whisk together the honey, Dijon mustard, grainy mustard, apple cider vinegar, chopped garlic, paprika, salt, and pepper. Pour this sauce over the potatoes in the skillet. Toss to coat the potatoes evenly and cook for an additional 2 to 3 minutes to meld flavors and warm the sauce thoroughly.
Notes
- Boiling the potatoes before frying ensures they cook evenly and become tender inside while crisping up on the outside.
- Use baby potatoes for the best texture and minimal prep, but regular potatoes cut into cubes work well too.
- Adjust the honey and mustard amounts based on your preferred sweetness and tanginess.
- Add fresh herbs like thyme or rosemary if desired for extra flavor.
- This dish is best served warm right after cooking for maximum crispness.
