Description
Crispy-edged baby potatoes smashed and roasted, then glazed with a sticky, tangy honey mustard sauce and finished with fresh parsley. A comforting, crowd-pleasing side that is sweet, savory, and delightfully crisp.
Ingredients
Scale
- 2 pounds baby potatoes, washed
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, plus more for boiling water
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 teaspoon garlic powder
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat Your Oven: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
- Parboil the Potatoes: Place the baby potatoes in a large pot, cover with cold water, add a pinch of salt, bring to a boil, and cook until just fork tender, about 12 to 15 minutes. Drain thoroughly and let steam-dry for a couple of minutes.
- Smash the Potatoes: Arrange the drained potatoes on the prepared baking sheet with space between each. Use a potato masher or the bottom of a sturdy glass to press each potato gently until flattened but still in one piece.
- Oil and Season: Drizzle or brush the flattened potatoes with 2 tablespoons of olive oil, then sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon black pepper. Make sure the oil covers the exposed surfaces to promote crisping.
- Roast to Crisp: Roast in the preheated oven for 18 to 22 minutes, or until the edges are deeply golden and crisp and the undersides have a caramelized shell.
- Make and Apply the Glaze: While the potatoes roast, whisk together 1 tablespoon olive oil, 3 tablespoons honey, 2 tablespoons Dijon mustard, 1 tablespoon whole grain mustard, and 1 teaspoon garlic powder until smooth. Remove the potatoes from the oven, brush each generously with the honey mustard glaze, and return to the oven for 4 to 6 minutes to caramelize the glaze without burning it.
- Finish and Serve: Remove from the oven, sprinkle with chopped fresh parsley, adjust seasoning if needed, and serve hot.
Notes
- Par-boiling the potatoes ensures a tender interior while roasting gives crisp edges.
- Brush the honey mustard glaze toward the end of roasting to prevent the sugars from burning.
- To re-crisp leftovers, reheat in a hot oven rather than a microwave.
- For a vegan version, substitute maple syrup for honey.
Nutrition
- Serving Size: 1 of 6 servings (about 1/6 of recipe)
- Calories: 220
- Sugar: 7 g
- Sodium: 420 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: honey mustard smashed potatoes, smashed potatoes, roasted potatoes, honey mustard glaze, easy side dish