Description
Honey Mustard Smashed Potatoes are crispy on the outside, tender on the inside, and coated with a sweet and tangy honey mustard glaze. This comforting side dish combines perfectly roasted baby potatoes with a flavorful mustard and honey sauce, making it an easy and delicious addition to any meal.
Ingredients
Scale
Potatoes
- 1.5 lbs baby potatoes
- 2 tablespoons olive oil
- Salt and pepper, to taste
Honey Mustard Sauce
- 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
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup and even cooking.
- Boil Potatoes: Place the baby potatoes in a large pot and cover them with water. Add a pinch of salt. Bring to a boil and cook the potatoes for 15–20 minutes or until they are fork-tender, meaning you can easily pierce them with a fork.
- Drain and Smash Potatoes: Drain the cooked potatoes well and place them on the prepared baking sheet. Using the bottom of a glass or a potato masher, gently smash each potato until they are flattened but still hold together.
- Season and Roast: Drizzle the smashed potatoes with olive oil and season with salt and pepper. Roast in the oven for 25–30 minutes, flipping the potatoes halfway through to ensure even browning. Roast until crispy and golden.
- Make Honey Mustard Sauce: While the potatoes roast, whisk together Dijon mustard, yellow mustard, honey, minced garlic, and melted butter in a small bowl to create a flavorful glaze.
- Glaze Potatoes: After the initial roasting, remove the potatoes from the oven and brush or drizzle them generously with the honey mustard mixture.
- Final Roast: Return the glazed potatoes to the oven for an additional 5–7 minutes to allow the sauce to caramelize slightly and enhance the flavor.
- Garnish and Serve: Remove the potatoes from the oven, sprinkle with freshly chopped parsley, and serve warm as a delicious and crowd-pleasing side dish.
Notes
- For extra crispiness, spread the potatoes out evenly on the baking sheet so they aren’t crowded.
- Use a sturdy glass or a potato masher to smash the potatoes gently without breaking them apart.
- Melted butter is optional but adds richness and helps with caramelization in the honey mustard sauce.
- These potatoes can be prepared a day ahead; just reheat them in the oven before serving.
- Adjust the honey and mustard quantities to taste for more sweetness or tanginess.
