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Honey Mustard Baby Potatoes with Dill and Crushed Pretzels

Honey Mustard Baby Potatoes with Dill & Crushed Pretzels

These Honey Mustard Baby Potatoes feature buttery taters dressed in a double mustard honey dressing. The dish is finished with fresh dill and crushed pretzels.
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 8
Course: Side Dish
Ingredients Equipment Method Notes

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

Equipment

  • 1 Large baking sheet

Method
 

  1. Preheat the oven to 450°F. Line a large baking sheet with parchment paper or a silicone mat.
  2. 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
  3. 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
  4. 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
  5. 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

Notes

** These are the pretzel sticks I used.