Ingredients
Scale
- 2 pounds of baby potatoes (or any small potatoes of your choice)
- 1/4 cup of honey
- 1/4 cup of Dijon mustard
- 2 tablespoons of olive oil
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Wash the baby potatoes thoroughly under cold running water.
- Cut them in half and place in a large mixing bowl.
- In a separate bowl, combine honey and Dijon mustard.
- Add olive oil, garlic powder, onion powder, and smoked paprika. Season with salt and pepper.
- Whisk until well combined and smooth.
- Pour the glaze over the halved potatoes and toss until evenly coated.
- Let sit for 10-15 minutes to allow flavors to meld.
- Preheat oven to 400°F (200°C) for the oven roasting method.
- Line a baking sheet with parchment paper and spread the potatoes in a single layer.
- Roast for 25-30 minutes, flipping halfway through, until golden brown and crispy.
- For the stovetop method, heat a large skillet over medium heat with a splash of olive oil.
- Add the coated potatoes in a single layer, cover, and cook for 15-20 minutes, stirring occasionally.
- Remove the lid and cook for an additional 5-10 minutes until crispy.
- Transfer to a serving dish and garnish with fresh parsley if desired.
Notes
- Feel free to adjust the amount of honey and Dijon mustard based on your taste preferences.
- For a spicier kick, consider adding a pinch of cayenne pepper to the glaze.
- These potatoes can be made ahead of time and reheated in the oven for a quick side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes