Description
These Honey Mustard Potatoes are a fast, flavor-packed side dish made with tender baby potatoes and a glossy sweet-tangy mustard glaze. They are simple enough for a weeknight dinner, but tasty enough to earn a spot at any table.
Ingredients
Scale
- 1 pound baby potatoes or fingerling potatoes
- 2 tablespoons olive oil, divided
- 1/4 cup chicken broth
- 1 tablespoon honey
- 1/4 cup Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon fresh chives, chopped, for garnish
Instructions
- Bring a pot of salted water to a boil and cook the potatoes until they are just fork-tender. Drain well.
- Warm 1 tablespoon of olive oil in a large skillet over medium heat. Add the potatoes and cook until the skins turn golden and lightly crisp. Transfer them to a plate.
- Add the remaining olive oil to the skillet, then stir in the Dijon mustard, honey, chicken broth, garlic powder, onion powder, oregano, paprika, salt, and pepper. Return the potatoes to the pan and toss to coat.
- Cook everything over medium-high heat until the sauce reduces and clings to the potatoes in a shiny glaze.
- Finish with chopped chives and serve right away.