
In today’s Honey Mustard Baby Potatoes, a duo of mustards do most of the heavy lifting. This is a very simple recipe, so this will be a relatively short post. I’m sure you’re all devastated. This dish features baby Yukon gold potatoes parboiled and roasted before being tossed in a garlic, honey, and mustard dressing. The taters are then topped with coarsely chopped fresh dill and crushed pretzels. Salty/sweet buttery potatoes – need I say more? Let’s dive right in!

I love any recipe that puts my extensive mustard collection to use. Condiments are truly a passion of mine. They are my favorite impulse purchase and my first grocery store luxury item. As a poor student, I always sprang for the good mustard, hot sauce, or mayo because they can transform lackluster food into something enjoyable. What bowl of cheap noodles isn’t improved by a healthy squirt of sriracha? I love the individuality of condiments as well. You can plunk all manner of vinegars and sauces in the middle of the table and watch a communal meal transform into a series of different eating experiences. Each is as unique as the eater who put them together.

Start by piling your baby potatoes into a large pot. Cover them with cold water and place them over high heat. Once the water comes to a rolling boil, liberally salt the water. I mean it! Let that water have it! Potatoes really love salt, so we’re going to a-salt them at every possible turn. Pun intended. And yes, I am sorry. You can add the salt right after you pour the water into the pot but salted water takes longer to boil and patience is not a virtue I possess – especially potato-related patience. Continue to cook the potatoes until they are fork-tender.

Drain your potatoes and transfer them to a large baking sheet lined with parchment paper or a silicone mat. Add quite a few glugs of olive oil. Shake the pan to ensure the potatoes are evenly coated. The potatoes will roll and coat themselves, so you don’t have to get another bowl and/or spoon dirty. You’re working with spheres here, you might as well use them to your advantage. Pop the potatoes in a 450° F oven and roast for 30 minutes, shaking the pan halfway through.

While the potatoes are becoming their crispiest selves, we can make the honey mustard dressing. Start by placing honey in a small bowl. Add some fresh garlic, German mustard, and whole-grain mustard. Feel free to swap and/or add to this roster of mustards. There are no wrong answers when it comes to mustard. Stir everything together and set the mixture aside until your potatoes are hot and fresh from the oven.

When the potatoes are golden and buttery soft, take them out of the oven and transfer them to a large bowl. You want a bowl with a lot of real estate because we’re going to give the taters a good shake and we don’t want any of them to escape. Once the potatoes are cozy in their comically large bowl, pour in the honey mustard mixture. Give everything a good aggressive toss. This will ensure the honey mustard mixture works itself into every one of the potatoes’ nooks and crannies.

Now for the final touches. Crush a couple of pretzel rods on top of the dressed potatoes. I highly recommend this brand of pretzel sticks. They make for a mighty fine snack while hiking – just FYI. Next, add a sprinkling of fresh dill or if you’re not a fan of dill, chives would work beautifully. Finally, finish the dish with a sprinkling of nice crunchy salt, I used Maldon.
And that is everything you need to know about these Honey Mustard Baby Potatoes. Simple, breezy, and delicious, these potatoes are a salty/sweet powerhouse.
Enjoy!
Honey Mustard Baby Potatoes with Dill & Crushed Pretzels
Equipment
- 1 Large baking sheet
Ingredients
- 1.4oz (3lbs) baby Yukon gold
- ¼ cup olive oil
- 2 tsp kosher salt
- ¼ cup honey
- 1 clove garlic minced
- 2 tbsp German mustard
- 1 tbsp whole grain mustard
- 2 pretzel sticks** crushed
- ¼ cup fresh dill coarsely chopped
- Maldon salt sprinkle
Instructions
- Preheat the oven to 450°F. Line a large baking sheet with parchment paper or a silicone mat.
- Place the potatoes in a large pot. Cover them with cold water and place over high heat. Once the water is boiling, salt the water and continue to cook until fork-tender.1.4oz (3lbs) baby Yukon gold
- Drain the potatoes and transfer them to the prepared baking sheet. Drizzle the potatoes with the olive oil and shake the pan to ensure they are evenly coated. Sprinkle the potatoes with salt and roast for 30 minutes, shaking the pan once halfway through.¼ cup olive oil, 2 tsp kosher salt
- While the potatoes are in the oven, pour the honey, garlic, and the mustards into a bowl. Stir to combine.¼ cup honey, 1 clove garlic, 2 tbsp German mustard, 1 tbsp whole grain mustard
- Place the roasted potatoes in a large bowl and pour in the mustard mixture. Toss to coat and garnish the potatoes with the pretzels, dill, and finishing salt. Serve immediately.2 pretzel sticks**, ¼ cup fresh dill, Maldon salt