Crispy Honey Mustard Roasted Potatoes
There are roast potatoes, and then there are these Honey Mustard Roasted Potatoes. They occupy a special place in my culinary heart, transforming a humble side dish into something truly memorable. We’re talking about potatoes with shatteringly crisp, craggy edges, coated in a sticky, sweet, and tangy glaze that caramelises in the heat of the oven. The centres remain wonderfully fluffy, providing a perfect contrast to that golden-brown exterior. This is the recipe I turn to when I want a side dish that steals a little of the main course’s thunder, without requiring hours of complicated prep.
What I believe sets this potato recipe apart is the balance of flavours. The sweetness from the honey is tempered by the sharp, pungent kick of two types of mustard, creating a glaze that is deeply savoury and utterly moreish. It’s a sophisticated upgrade to your standard roasties that works beautifully for a Sunday lunch but is straightforward enough for a special weeknight meal. We often make a big batch, because even when we think we’ve made too many, the roasting tin is always scraped clean by the end of the meal. It’s a recipe that always gets compliments.
Whether you’re serving them alongside a succulent roast chicken, some tender lamb chops, or as part of a grander vegetarian spread, these honey mustard potatoes bring a welcome vibrancy to the table. They look as good as they taste, with a gorgeous burnished glow that promises pure satisfaction. Let’s get our roasting tins out and create a side dish that will have everyone reaching for seconds.
Recipe Overview
This recipe guides you through creating exceptionally crispy roasted potatoes with a fluffy interior, all enrobed in a flavourful honey mustard glaze. The key is a two-stage cooking process: a quick parboil to tenderise the potatoes, followed by roasting at a high temperature to achieve that coveted crunch. After testing this recipe five times, I finally got the glaze-to-potato ratio and the cooking times just right to prevent burning while maximising crispiness. The resulting flavour is a delightful interplay of sweet honey, sharp wholegrain mustard, and smooth Dijon, with a subtle hint of garlic.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 4-6 people
- Difficulty: Easy
Why You’ll Love This Honey Mustard Roasted Potatoes Recipe
- Incredible Texture and Flavour: The parboiling and ‘fluffing’ technique creates a huge surface area, meaning the potatoes develop an incredibly crisp, craggy crust. The glaze doesn’t just sit on top; it seeps into all the nooks and crannies, becoming sticky and caramelised in the best possible way.
- Ready in an Hour: With only 15 minutes of hands-on time, this recipe is highly manageable. The oven does most of the work, leaving you free to focus on the rest of your meal. It’s a fantastic way to elevate a meal without a huge time commitment.
- A Versatile Side Dish: These potatoes are wonderfully adaptable. You can throw in some sprigs of rosemary or thyme for an earthy note or add a pinch of chilli flakes to the glaze for a bit of warmth. They are a brilliant accompaniment to almost any main course.
- Ideal for Gatherings: This recipe works beautifully for a Sunday roast, a festive holiday dinner, or a casual get-together with friends. They have a touch of elegance that makes any meal feel a bit more special.
- Family Tested and Approved: My entire family adores these potatoes. Even my youngest, who usually only eats potatoes in chip form, will happily polish off a plateful. They are a guaranteed winner at our dinner table.
Ingredients You’ll Need
For the best results, start with good-quality ingredients. A floury potato variety is essential for achieving that fluffy-on-the-inside, crispy-on-the-outside texture. I always reach for Maris Pipers or King Edwards. When it comes to the glaze, I find that a good, grainy wholegrain mustard, like Maille’s L’Ancienne, provides fantastic texture and a robust flavour that stands up to the honey.
- 1.2kg Maris Piper or King Edward potatoes, peeled and cut into 5cm (2-inch) chunks
- 4 tbsp olive oil or vegetable oil
- 1 tsp sea salt flakes, plus more for boiling
- ½ tsp freshly ground black pepper
- For the Honey Mustard Glaze:
- 3 tbsp clear runny honey
- 2 tbsp wholegrain mustard
- 1 tbsp Dijon mustard
- 2 cloves garlic, finely minced or grated
- 1 tbsp fresh parsley, finely chopped, for garnish
Ashley’s Tip: Use a clear, runny honey for this recipe. A very dark, strongly-flavoured honey like Manuka or Buckwheat can overpower the delicate balance of the mustards. A simple blossom honey works perfectly.
How to Make Honey Mustard Roasted Potatoes
The process is straightforward and relies on a few key techniques to guarantee success. The most important steps are preheating your oil and fluffing up the parboiled potatoes. Don’t be tempted to skip these, as they are the secret to an outstanding final result.
- Preheat the Oven and Oil: Place your olive oil in a large, sturdy roasting tin. Pop the tin into the oven and preheat it to 200°C (180°C Fan / Gas Mark 6). Getting the oil screaming hot is crucial for an initial sizzle that starts the crisping process immediately.
- Prepare and Parboil the Potatoes: While the oven heats, place your chopped potatoes in a large saucepan and cover them with cold, salted water. Bring to the boil and let them simmer for about 8-10 minutes, or until the edges are just starting to soften. You should be able to pierce them with a knife with a little resistance.
- Drain and Fluff: Drain the potatoes thoroughly in a colander. This next step is my favourite part and absolutely vital for crispy edges. With the potatoes still in the colander, give them a good shake for about 10-15 seconds. This scuffs up the surfaces and creates a fluffy, starchy layer that will become wonderfully crisp in the hot oil. For an even deeper dive into this method, Serious Eats explains the science behind it brilliantly.
- First Roast: Carefully remove the hot roasting tin from the oven. Tip the fluffed-up potatoes into the hot oil – they should sizzle immediately. Gently toss them to coat, then spread them out in a single layer. Roast for 25-30 minutes, turning them halfway through, until they are starting to turn golden and crisp.
- Prepare the Glaze: While the potatoes are having their first roast, whisk together the runny honey, wholegrain mustard, Dijon mustard, and minced garlic in a small bowl until well combined.
- Glaze the Potatoes: After the initial 25-30 minutes of roasting, remove the tin from the oven. Drizzle the honey mustard glaze all over the potatoes. Use a spatula to gently toss everything together until each potato is evenly coated in the sticky mixture.
- Final Roast: Return the tin to the oven and roast for a final 15-20 minutes. Keep a close eye on them during this stage, as the honey can cause the glaze to darken quickly. They are ready when the glaze is bubbly and caramelised, and the potatoes are a deep golden-brown with crispy, burnished edges.
- Serve: Remove from the oven, sprinkle with the freshly chopped parsley and an extra pinch of sea salt flakes. Serve immediately while they are hot and at their crispiest.
Tips From My Kitchen
- Temperature is Key: Don’t be tempted to lower the oven temperature. A hot oven at 200°C is essential to evaporate moisture quickly, which is what allows the potatoes to become crisp rather than steaming and turning soggy.
- The Secret is the Shake: I can’t stress this enough. The act of shaking the parboiled potatoes in the colander is what makes or breaks this recipe. I learned that this process, called ‘chuffing’, creates a larger, rougher surface area for the fat to penetrate, leading to maximum crunch.
- Make-Ahead Method: You can get a head start by parboiling and fluffing the potatoes in the morning. Let them cool completely, then cover and store them in the fridge. When you’re ready to cook, just add them to the hot oil and proceed with the recipe, adding about 5-10 minutes to the initial roasting time.
- Storing and Reheating: Leftovers can be stored in an airtight container in the fridge for up to 3 days. They will lose their crispness upon cooling. To bring them back to life, reheat them on a baking tray in a hot oven (around 190°C) or in an air fryer for 5-8 minutes until hot and crispy again.
Equipment You’ll Need
You don’t need any highly specialised equipment for this recipe, just a few kitchen basics.
- Large, heavy-based roasting tin
- Large saucepan
- Colander
- Sharp knife and cutting board
- Small mixing bowl and whisk
- Spatula or large spoon for tossing
Common Mistakes to Avoid
- Overcrowding the Roasting Tin: This is the number one enemy of crispy potatoes. If you cram them in, they will steam instead of roast. Make sure they are in a single, even layer with a little space between each piece. Use two tins if necessary.
- Adding the Glaze Too Soon: If you add the honey-based glaze at the beginning, the sugars will burn long before the potatoes are cooked through and fluffy inside. The glaze needs to be added in the final 15-20 minutes of cooking only.
- Using the Wrong Potato: Waxy potatoes (like new potatoes or Charlotte) are delicious but they don’t have the high starch content needed for a fluffy interior. For the best roast potatoes, you really need a floury variety like Maris Piper, King Edward, or Russet.
Delicious Variations to Try
Once you’ve mastered the basic recipe, it’s great fun to experiment with other flavours.
- Spicy Honey Mustard Potatoes: Add ½ teaspoon of red chilli flakes or a pinch of cayenne pepper to the glaze for a gentle, warming heat that contrasts wonderfully with the sweetness.
- Herby Roasted Potatoes: Add 1 tablespoon of finely chopped fresh rosemary or thyme to the hot oil along with the potatoes during their first roast. The herbs will infuse the oil and add a lovely, fragrant, earthy flavour.
- Vegan Maple Mustard Potatoes: For a completely plant-based version, simply swap the honey for an equal amount of pure maple syrup. It provides a similar sweetness with a lovely, slightly woody note that pairs beautifully with the mustard.
What to Serve With Honey Mustard Roasted Potatoes
These potatoes are incredibly versatile and pair well with so many main dishes. They provide a sweet and tangy counterpoint to rich, savoury meats and work well with lighter fare too.
- They are an outstanding partner for roasted meats. Try them with my Grilled Lamb Chops Recipe Tender or a classic roast chicken.
- For a lighter meal, they are brilliant served alongside my Salmon Cakes Canned Salmon Recipe with a side of steamed green beans or asparagus.
- A crisp, dry white wine like a Sauvignon Blanc or a German Riesling cuts through the richness of the glaze beautifully. A hoppy pale ale is also a great match.
Frequently Asked Questions
Honey Mustard Roasted Potatoes
Ingredients
Method
- Preheat the Oven and Oil: Place your olive oil in a large, sturdy roasting tin. Pop the tin into the oven and preheat it to 200°C (180°C Fan / Gas Mark 6). Getting the oil screaming hot is crucial for an initial sizzle that starts the crisping process immediately.
- Prepare and Parboil the Potatoes: While the oven heats, place your chopped potatoes in a large saucepan and cover them with cold, salted water. Bring to the boil and let them simmer for about 8-10 minutes, or until the edges are just starting to soften. You should be able to pierce them with a knife with a little resistance.
- Drain and Fluff: Drain the potatoes thoroughly in a colander. This next step is my favourite part and absolutely vital for crispy edges. With the potatoes still in the colander, give them a good shake for about 10-15 seconds. This scuffs up the surfaces and creates a fluffy, starchy layer that will become wonderfully crisp in the hot oil. For an even deeper dive into this method, Serious Eats explains the science behind it brilliantly.
- First Roast: Carefully remove the hot roasting tin from the oven. Tip the fluffed-up potatoes into the hot oil – they should sizzle immediately. Gently toss them to coat, then spread them out in a single layer. Roast for 25-30 minutes, turning them halfway through, until they are starting to turn golden and crisp.
- Prepare the Glaze: While the potatoes are having their first roast, whisk together the runny honey, wholegrain mustard, Dijon mustard, and minced garlic in a small bowl until well combined.
- Glaze the Potatoes: After the initial 25-30 minutes of roasting, remove the tin from the oven. Drizzle the honey mustard glaze all over the potatoes. Use a spatula to gently toss everything together until each potato is evenly coated in the sticky mixture.
- Final Roast: Return the tin to the oven and roast for a final 15-20 minutes. Keep a close eye on them during this stage, as the honey can cause the glaze to darken quickly. They are ready when the glaze is bubbly and caramelised, and the potatoes are a deep golden-brown with crispy, burnished edges.
- Serve: Remove from the oven, sprinkle with the freshly chopped parsley and an extra pinch of sea salt flakes. Serve immediately while they are hot and at their crispiest.
Notes
I really hope you give these Honey Mustard Roasted Potatoes a try. They are such a simple way to bring a little something extra to your dinner table and have become a non-negotiable side dish for any roast in our house. They are proof that with a few good ingredients and the right technique, you can create something truly delicious. If you do make them, I’d love to hear how they turned out. Please leave a comment below and let me know what you think!
Happy cooking,
Ashley
