Honey Mustard Smashed Potatoes Recipe
Get ready to fall head over heels for your new favorite side dish: Honey Mustard Smashed Potatoes. Imagine crispy, golden potato edges with buttery, velvety centers all tossed in a tangy-sweet, slightly spicy honey mustard glaze—pure comfort food magic! Whether you’re looking to jazz up a weeknight dinner, impress at a potluck, or just treat yourself, these potatoes deliver big on flavor and charm. They’re easy enough for a quick family meal and fancy enough for guests, plus you’ll only need a handful of pantry-friendly ingredients to make potato lovers out of everyone at your table.
Ingredients You’ll Need
Simplicity is the name of the game with Honey Mustard Smashed Potatoes. Every ingredient here is handpicked for its power to add irresistible taste, golden color, or that signature crispy texture. Here’s how each one shines in the recipe:
- Baby potatoes (red or Yukon gold): The ideal size for smashing and roasting, these get perfectly fluffy inside and gorgeously crisp on the outside.
- Olive oil: Helps the potatoes develop that treasured crunch during roasting and gives a hint of richness.
- Salt and black pepper: Essential for enhancing all the natural potato flavor and balancing the sweet and tangy glaze.
- Unsalted butter (melted): Adds creaminess to the honey mustard sauce and helps it coat each potato.
- Dijon mustard: Brings a bold, tangy flavor to the glaze for that classic honey mustard taste.
- Honey: Offers just the right amount of sweetness to complement the mustards and bring every bite together.
- Whole grain mustard: Lends pops of texture and a deeper, slightly spicy mustard flavor to the sauce.
- Garlic powder: Kicks up savory notes without overpowering the other flavors.
- Chopped fresh parsley: A fresh and colorful finishing touch that makes the dish pop both visually and in taste.
How to Make Honey Mustard Smashed Potatoes
Step 1: Boil the Potatoes
Start by bringing a big pot of salted water to a boil, then toss in your baby potatoes. Let them simmer away for about 15 to 20 minutes, just until they’re fork-tender. The goal is for them to be soft enough to smash but not falling apart. Once cooked, drain them and give them a few minutes to cool—you want to be able to handle them easily when it’s smashing time!
Step 2: Smash and Arrange
Preheat your oven to 425°F and line a baking sheet with parchment paper to keep cleanup easy. Arrange the potatoes on the sheet, giving them a little space. Using the bottom of a glass or a potato masher, gently press each potato until it’s about half an inch thick. This step gives you all those wonderful craggy edges ready to crisp up in the oven.
Step 3: Season and Roast
Drizzle the smashed potatoes generously with olive oil and sprinkle with salt, pepper, and that aromatic garlic powder. This simple seasoning sets the stage for a savory base. Slide the tray into your hot oven and roast for 20 to 25 minutes, keeping an eye out for those deeply golden, crispy edges that make this dish so addictive.
Step 4: Whisk the Honey Mustard Glaze
While the potatoes roast, it’s time to bring together the star of the show: the honey mustard glaze. In a small bowl, whisk together the melted butter, Dijon mustard, honey, and whole grain mustard. You’ll end up with a creamy, tangy, perfectly balanced sauce that’s fragrant and vibrant—exactly what smashed potatoes crave!
Step 5: Glaze and Finish Roasting
As soon as your potatoes are crisp and golden, pull them out and brush them liberally with the honey mustard sauce. The aroma alone will have you counting down the last five minutes back in the oven. This short return lets the glaze caramelize slightly, hugging every nook and cranny of each potato.
Step 6: Garnish and Serve
Remove your honey mustard smashed potatoes from the oven, shower them with bright chopped parsley, and serve them up while they’re piping hot and crispy. That final flourish of fresh herbs makes the dish look as delightful as it tastes!
How to Serve Honey Mustard Smashed Potatoes
Garnishes
A little bit of garnish can turn these humble potatoes into something restaurant-worthy! After their final roast, top your honey mustard smashed potatoes with a sprinkle of chopped fresh parsley for color and freshness. If you’re feeling fancy, a few extra cracks of black pepper or a light dusting of flaky sea salt take them over the top. For a pop of tang, a few capers or a squeeze of lemon can also be wonderful.
Side Dishes
These smashed potatoes shine alongside a variety of mains. They pair beautifully with grilled chicken or salmon, and add personality to any vegetarian spread. Try serving them next to a crisp green salad, simply roasted broccoli, or even as part of a casual brunch with eggs. Their bold flavor means they can stand up to hearty dishes or be the star themselves.
Creative Ways to Present
Pile the potatoes onto a rustic platter for a homey family-style feel, or plate them individually as a stunning appetizer. For parties, serve them on a wooden board with extra honey mustard sauce for dipping. You can also skewer small ones as finger food, or tuck them into tiny lettuce cups for fun, bite-sized snacks. However you serve them, honey mustard smashed potatoes always look fantastic!
Make Ahead and Storage
Storing Leftovers
Cool any leftover potatoes completely before transferring them to an airtight container. They’ll keep nicely in the fridge for up to three days. You may notice the edges lose their crispness, but that’s nothing a quick reheat can’t fix!
Freezing
To freeze, arrange cooled potatoes in a single layer on a baking sheet and place in the freezer until solid. Then move them to a freezer-friendly bag or container. They’ll keep for about a month. For best results, freeze before brushing with the honey mustard glaze, then add the sauce when reheating.
Reheating
The best way to revive leftover honey mustard smashed potatoes is in a hot oven. Arrange them on a baking sheet and roast at 400°F until heated through and crispy—usually about 10 minutes. Avoid microwaving if you can, as it tends to make them a bit soggy.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! Just cut larger potatoes into thick slices or chunks before boiling. You’ll want to try to get them roughly the same size as baby potatoes for even cooking and smashing, but the honey mustard smashed potatoes will still turn out delicious.
Is there a vegan way to make this recipe?
Yes! Simply swap out the unsalted butter for your favorite vegan butter. The honey offers unique sweetness, but you can also use agave syrup or maple syrup if you want these to be fully plant-based.
What’s the best method for smashing the potatoes?
A sturdy glass tumbler or the flat side of a potato masher work wonders for smashing. Be gentle—just press until you have flat, craggy rounds about half an inch thick. These uneven edges are what make honey mustard smashed potatoes so perfectly crisp!
Can I prepare the potatoes ahead of time?
Definitely. You can boil and smash the potatoes a day in advance. Arrange them on a lined baking sheet and refrigerate. When ready to serve, season, roast, and finish with the glaze as instructed.
How do I make the potatoes extra crispy?
For ultra-crispy edges, pop your potatoes under the broiler for a couple of minutes after adding the glaze. Watch closely so they don’t burn—it just takes a little broiler magic to take your honey mustard smashed potatoes into crunchy, irresistible territory!
Final Thoughts
If you’re searching for a side dish that’s as easy as it is impressive, make these honey mustard smashed potatoes your new go-to. They’re pure comfort and full of flavor, always a crowd-pleaser, and guaranteed to become a regular at your table. Give them a try—you might just find yourself making extra every time!
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Honey Mustard Smashed Potatoes Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Honey Mustard Smashed Potatoes are a delightful twist on classic roasted potatoes. Baby potatoes are smashed, roasted until crispy, then brushed with a flavorful honey mustard sauce. Perfect as a side dish or even as a main for potato lovers.
Ingredients
Baby Potatoes:
- 1 1/2 lbs baby potatoes (red or Yukon gold)
Seasoning:
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/2 teaspoon garlic powder
Honey Mustard Sauce:
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon whole grain mustard
Garnish:
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Cook the potatoes: Boil the baby potatoes until fork-tender, then gently flatten them on the baking sheet.
- Add seasoning: Drizzle with olive oil, sprinkle with salt, pepper, and garlic powder. Roast until crispy.
- Make the sauce: Whisk together melted butter, Dijon mustard, honey, and whole grain mustard.
- Glaze the potatoes: Brush the roasted potatoes with the honey mustard sauce and bake briefly.
- Finish and serve: Garnish with parsley and serve warm.
Notes
- For extra crispiness, broil the potatoes after adding the sauce.
- Pair with grilled chicken, salmon, or as a vegetarian side.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 batch
- Calories: 220
- Sugar: 5g
- Sodium: 240mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
