There are few things in the kitchen more universally loved than a tray of golden, crispy roasted potatoes pulled straight from the oven. They are the cornerstone of a Sunday roast, a welcome companion to a weeknight meal, and frankly, I could eat a whole bowl of them on their own. For years, I was a purist – just olive oil, salt, and pepper. But then I started experimenting with a glaze that completely transformed them from a simple side dish into something truly special.

These Honey Mustard Roasted Potatoes are the result of that experimentation. They have incredibly crisp, craggy edges that give way to a fluffy, steaming interior. But the magic is in the glaze – a sticky, sweet, and tangy coating that caramelises in the heat of the oven. The sharp zing from two types of mustard cuts through the sweetness of the honey, creating a wonderfully balanced and moreish flavour. I stumbled upon this combination by accident when trying to use up the last of a jar of mustard, and it’s been a hit ever since.

This is the potato side dish you make when you want to add a bit of flair without a lot of extra fuss. It works beautifully for a family dinner, a gathering with friends, or anytime you want your roasties to be the star of the show. Everyone who tries them seems to ask for the recipe, which is always the best compliment a home cook can receive.

Recipe Overview

This recipe uses a two-stage roasting method to ensure the potatoes are perfectly crispy before we add the glaze. This prevents the honey from burning and allows the flavours to meld beautifully. The result is a pan of sweet and savoury potatoes with a delightful texture. My first few attempts resulted in a slightly burnt glaze, but I’ve since perfected the timing and temperature to guarantee a sticky, caramelised finish every time.

• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4-6 people
• Difficulty: Easy

Why You’ll Love This Honey Mustard Roasted Potatoes

• Genuine Flavour: The balance here is what makes it so good. The sharp tang of Dijon mustard cuts through the floral sweetness of the runny honey, while minced garlic and fresh rosemary add a wonderful savoury, aromatic depth. The potatoes don’t just get coated; they become infused with the sauce.
• Ready in About an Hour: While the total time is just over an hour, the majority of that is hands-off roasting time, leaving you free to prepare the rest of your meal.
• Flexible Recipe: Don’t have Maris Pipers? King Edwards work just as well. Feel free to swap the rosemary for fresh thyme or add a pinch of chilli flakes to the glaze for a bit of warmth.
• Great for Sunday Lunch: This is an ideal side for a classic roast chicken or a slow-roasted pork shoulder. They also elevate a simple weeknight meal of sausages and greens.
• Family Tested: My kids, who can be fussy about “sauces”, always clear their plates when these are on the menu. They call them the “sticky caramel potatoes,” and I’m not about to correct them.

Honey Mustard Roasted Potatoes

⏱️ 15 min prep  •  🍳 55 min cook  •  👥 4 servings

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Ingredients You’ll Need

We’re relying on a handful of quality ingredients to do the heavy lifting. When it comes to the mustard, I always recommend using a good, strong Dijon like Maille, as its potency is crucial for balancing the honey. The combination of smooth Dijon and textured wholegrain gives the best of both worlds.

• 1.2 kg Maris Piper potatoes (or King Edward)
• 3 tbsp olive oil
• 1 tsp flaky sea salt
• ½ tsp freshly ground black pepper
• 1 tbsp fresh rosemary, finely chopped
• For the Honey Mustard Glaze:
• 3 tbsp runny honey
• 2 tbsp Dijon mustard
• 1 tbsp wholegrain mustard
• 2 cloves garlic, minced or finely grated
• 1 tbsp apple cider vinegar

Marcus’s Tip: Ensure your honey is properly runny. If it has started to crystallise, gently warm the jar in a bowl of warm water for a few minutes. This ensures the glaze is smooth and coats the potatoes evenly without any clumps.

How to Make Honey Mustard Roasted Potatoes

The process is straightforward, but the secret lies in a few key details: parboiling, fluffing up the edges, and a two-part roast. This method guarantees a crispy exterior that can hold onto that delicious, sticky glaze without becoming soggy.

1. Prepare the Oven and Potatoes: Preheat your oven to 200°C (180°C Fan). Peel the potatoes (or leave the skins on if you prefer) and chop them into evenly sized 4-5cm chunks.
2. Parboil for Fluffy Centres: Place the potatoes in a large saucepan and cover with cold, salted water. Bring to a boil and cook for 8-10 minutes, or until the edges are just tender when poked with a knife.
3. Drain and Fluff: Drain the potatoes well in a colander. Let them sit and steam dry for 2-3 minutes. This step is vital for crispiness. Then, give the colander a firm shake to rough up the surfaces and edges. Those fluffy bits will become wonderfully crisp.
4. First Roast for Crispiness: Tip the fluffed potatoes onto a large, sturdy baking tray. Drizzle with the olive oil, sprinkle with salt and pepper, and toss gently to coat. Spread them out in a single layer, ensuring they have some space. Roast for 20 minutes until they start to turn a light golden colour.
5. Whisk the Glaze: While the potatoes are having their first roast, prepare the glaze. In a small bowl, whisk together the runny honey, Dijon mustard, wholegrain mustard, minced garlic, and apple cider vinegar until well combined.
6. Coat with the Glaze: After 20 minutes, carefully remove the hot tray from the oven. Pour the honey mustard glaze over the partially cooked potatoes. Add the chopped rosemary. Using a spatula or two large spoons, gently toss everything together until each potato is evenly coated. I find that this gentle approach stops the parboiled potatoes from breaking apart.
7. Final Roast to Caramelise: Return the tray to the oven and roast for a further 20-25 minutes. Turn them once halfway through the cooking time. They are ready when the glaze is sticky and caramelised, and the potatoes are deep golden brown and crisp at the edges. Keep a close eye on them during the last 5 minutes, as the honey can go from caramelised to burnt quite quickly.
8. Rest and Serve: Let the potatoes rest on the tray for 5 minutes before serving. This allows the glaze to set slightly, making them extra sticky and delicious.

Tips From My Kitchen

• Heat Management: The initial high heat is essential for a crispy exterior. However, once the honey glaze is on, the sugars are prone to burning. If you know your oven runs hot, consider reducing the temperature to 190°C (170°C Fan) for the final 20-minute roast to be on the safe side.
• The Secret Fluffing Step: I learned that the craggy, roughed-up surface created by shaking the parboiled potatoes is what captures the oil and later, the glaze, creating an unbeatable texture. It’s a technique championed by many great cooks for a reason. Don’t be tempted to skip it!
• Make-Ahead Help: You can get ahead by parboiling and fluffing the potatoes in the morning. Once they’ve cooled completely, cover them and pop them in the fridge. You can then roast them directly from cold; you may just need to add 5-10 minutes to the initial roasting time.
• Storage and Reheating: Leftovers are a treat! Store them in an airtight container in the fridge for up to 3 days. To bring back their crispness, reheat them in an oven or air fryer at 180°C for 10-15 minutes until hot and sizzling. Microwaving will make them soft.

Common Mistakes to Avoid

• Overcrowding the Pan: This is the number one enemy of crispy potatoes. If they are packed too tightly, they will steam instead of roast. Use a large enough baking tray or split them between two trays to give them plenty of room. A single layer is non-negotiable for a golden, crisp finish.
• Glazing Too Early: Don’t be tempted to add the honey mustard mixture at the beginning. The sugars in the honey will burn long before the potatoes are cooked through. The two-stage cooking process is designed specifically to avoid this, resulting in perfectly caramelised, not burnt, potatoes.
• Skipping the Rest Time: It seems like a small thing, but letting the potatoes rest for a few minutes on the hot tray is crucial. It allows the molten glaze to cool and thicken slightly, ensuring it clings to every nook and cranny of the potato rather than pooling on the serving dish.

Delicious Variations to Try

Once you’ve got this technique down, it’s a wonderful base for other flavours. Here are a few variations we enjoy at home:

• Spicy Honey Mustard Potatoes: For those who like a bit of heat, add ½ teaspoon of dried red chilli flakes or a teaspoon of sriracha to the glaze mixture. The warmth provides a lovely contrast to the sweetness.
• Add a Savoury Crunch: For an extra layer of indulgence, fry 100g of diced pancetta or smoky bacon until crisp. Drain it on kitchen paper, then toss it through the potatoes during the final 5 minutes of roasting time.
• Make It Vegan: This recipe is easily adapted. Simply swap the runny honey for an equal amount of maple syrup. It creates a slightly different, more woody sweetness that is equally delicious with the sharp mustard.

What to Serve With Honey Mustard Roasted Potatoes

These potatoes are so flavourful they can hold their own against some robust main courses. They are a significant upgrade from a standard potato side dish.

• Roast Meats: The obvious and perfect partner. They are fantastic with a classic roast chicken, a leg of lamb, or a honey-glazed ham.
• Hearty Weeknight Dinners: Serve them alongside good-quality pork sausages and steamed green beans or with a healthy main like our Stuffed Bell Peppers with Turkey.
• As Part of a Spread: These are great for a barbecue or buffet. They sit happily next to grilled meats, fresh salads, and other sides. To complete the meal, a zesty dessert like these Lemon Crumb Bars would be a brilliant finisher.
• Drink Pairing: A crisp, dry cider or a hoppy pale ale cuts through the richness beautifully. For wine lovers, a chilled Sauvignon Blanc is an excellent choice.

Frequently Asked Questions

Honey Mustard Roasted Potatoes

Crispy, fluffy roasted potatoes coated in a sticky, sweet, and tangy honey mustard glaze. A perfect, flavourful side dish for any occasion.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

  

• 1.2 kg Maris Piper potatoes or King Edward
• 3 tbsp olive oil
• 1 tsp flaky sea salt
• ½ tsp freshly ground black pepper
• 1 tbsp fresh rosemary finely chopped

For the Honey Mustard Glaze

• 3 tbsp runny honey
• 2 tbsp Dijon mustard
• 1 tbsp wholegrain mustard
• 2 cloves garlic minced or finely grated
• 1 tbsp apple cider vinegar

Method

 

1. Prepare the Oven and Potatoes: Preheat your oven to 200°C (180°C Fan). Peel the potatoes (or leave the skins on if you prefer) and chop them into evenly sized 4-5cm chunks.
2. Parboil for Fluffy Centres: Place the potatoes in a large saucepan and cover with cold, salted water. Bring to a boil and cook for 8-10 minutes, or until the edges are just tender when poked with a knife.
3. Drain and Fluff: Drain the potatoes well in a colander. Let them sit and steam dry for 2-3 minutes. This step is vital for crispiness. Then, give the colander a firm shake to rough up the surfaces and edges. Those fluffy bits will become wonderfully crisp.
4. First Roast for Crispiness: Tip the fluffed potatoes onto a large, sturdy baking tray. Drizzle with the olive oil, sprinkle with salt and pepper, and toss gently to coat. Spread them out in a single layer, ensuring they have some space. Roast for 20 minutes until they start to turn a light golden colour.
5. Whisk the Glaze: While the potatoes are having their first roast, prepare the glaze. In a small bowl, whisk together the runny honey, Dijon mustard, wholegrain mustard, minced garlic, and apple cider vinegar until well combined.
6. Coat with the Glaze: After 20 minutes, carefully remove the hot tray from the oven. Pour the honey mustard glaze over the partially cooked potatoes. Add the chopped rosemary. Using a spatula or two large spoons, gently toss everything together until each potato is evenly coated. I find that this gentle approach stops the parboiled potatoes from breaking apart.
7. Final Roast to Caramelise: Return the tray to the oven and roast for a further 20-25 minutes. Turn them once halfway through the cooking time. They are ready when the glaze is sticky and caramelised, and the potatoes are deep golden brown and crisp at the edges. Keep a close eye on them during the last 5 minutes, as the honey can go from caramelised to burnt quite quickly.
8. Rest and Serve: Let the potatoes rest on the tray for 5 minutes before serving. This allows the glaze to set slightly, making them extra sticky and delicious.

Notes

Perfect alongside roasted chicken or pork. Watch closely during the last 5-10 minutes of cooking as the honey glaze can go from caramelized to burnt quickly.

I really hope you give these Honey Mustard Roasted Potatoes a go. They’ve become a non-negotiable part of our Sunday lunches and a recipe I always get asked for. They take a humble potato and turn it into something truly memorable. Let me know how they turn out for you in the comments below – I love hearing about your kitchen adventures! Happy cooking,
Marcus