Description
Honey Mustard Potatoes are a delicious side dish featuring tender baby potatoes tossed in a sweet and tangy honey mustard sauce. Boiled until just tender, then pan-fried to golden perfection and coated in a flavorful blend of honey, Dijon and grainy mustards, apple cider vinegar, and garlic, these potatoes offer a perfect balance of savory and sweet with a hint of spice from paprika.
Ingredients
Scale
Potatoes
- 1 1/2 pounds baby potatoes (or potatoes cut into 1.5 inch cubes)
Cooking Fats
- 2 tablespoons olive oil (or butter)
Honey Mustard 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 baby potatoes in a large pot and cover them with water. Bring the water to a boil over high heat, then reduce to a simmer and cook the potatoes until they are just tender when pierced with a fork, about 10 minutes. Drain the water thoroughly.
- Fry Potatoes: Heat the olive oil or butter in a large skillet over medium heat. Add the drained potatoes to the skillet. Cook, turning occasionally, until the potatoes are golden brown and slightly crispy on the outside, approximately 10 minutes.
- Make Sauce: While the potatoes are frying, combine the honey, Dijon mustard, grainy mustard, apple cider vinegar, chopped garlic, paprika, salt, and pepper in a mixing bowl. Stir until the mixture is well blended.
- Toss and Finish Cooking: Once the potatoes are golden, add them to the bowl with the honey mustard sauce and toss them thoroughly to coat. Return the potatoes to the skillet and cook for an additional 2-3 minutes, allowing the sauce to thicken and cling to the potatoes.
Notes
- You can substitute olive oil with butter for a richer flavor.
- Use baby potatoes for quicker cooking, but regular potatoes cut into 1.5-inch cubes also work well.
- Adjust honey quantity to taste for a sweeter or less sweet sauce.
- Adding fresh herbs like parsley or thyme can enhance the dish.
- Be careful not to overcook the potatoes in water to avoid them becoming too mushy.
