What Goes In
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp Dijon mustard
- 3 tbsp honey
- 1/4 cup canola oil
- 2.5 lbs baby potatoes
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 tbsp fresh thyme leaves
Get Started
Heat oven to 425F. Oil or spray a rimmed baking sheet.
Prep Potatoes
Cut baby potatoes into 1-inch chunks. Keep them the same size so they cook evenly. Put in a big bowl.
Make the Glaze
In a small bowl, mix onion powder, garlic powder, Dijon, and honey. Slowly whisk in oil until smooth.
Coat and Bake
Pour glaze over potatoes. Toss until every piece is coated.
Spread on baking sheet in one layer – crowding makes them steam instead of crisp. Season with salt and pepper.
Roast ~20-25 minutes. Stir halfway through so all sides get crispy. Done when edges are deep golden and fork-tender.
Finish
Let cool 5 minutes – that glaze is molten hot and needs to set.
Scatter fresh thyme on top before serving. The heat releases the herb oils.
Baby potatoes work best – they get creamy inside while the outside crisps up. Regular potatoes work but cut them smaller. The glaze will look thin at first but thickens as it roasts.
Honey Mustard Roasted Potatoes
Ingredients
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp Dijon mustard
- 3 tbsp honey
- 1/4 cup canola oil
- 2.5 lbs baby potatoes
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 tbsp fresh thyme leaves
Instructions
- Heat oven to 425F and oil a rimmed baking sheet.
- Cut baby potatoes into 1-inch uniform chunks.
- Whisk together onion powder, garlic powder, Dijon mustard, honey, and canola oil until smooth.
- Toss potatoes with honey-mustard glaze until well coated.
- Spread potatoes in single layer on baking sheet, season with salt and pepper.
- Roast 20-25 minutes, stirring halfway, until golden and fork-tender.
- Cool 5 minutes.
- Sprinkle with fresh thyme before serving.
