There’s something magical about transforming humble potatoes into a next-level side dish, and this Honey Mustard Skillet Potatoes Recipe does exactly that! With just a few everyday ingredients, you get tender baby potatoes, caramelized to perfection in a sweet, tangy glaze, all finished with a sprinkle of fresh parsley. Vibrant and seriously moreish, these golden gems are a fantastic addition to your dinner table, equally perfect for quick weeknights or impressing friends at a weekend get-together.
Ingredients You’ll Need
Ingredients You’ll Need
The ingredient list for this Honey Mustard Skillet Potatoes Recipe is short but mighty. Each element brings something wonderful, from the creamy bite of the potatoes to the punchy zip of mustard and the subtle sweetness of honey. These essentials create an explosion of flavor and a play of textures and color.
- Baby potatoes (1 ½ pounds, halved): Their naturally creamy centers and thin skins turn perfectly crisp and golden in the skillet.
- Olive oil (2 tablespoons): Use a good olive oil; it gives the potatoes that irresistible crunchy exterior and rich flavor base.
- Dijon mustard (2 tablespoons): This classic brings the signature tang and just enough heat to balance the honey.
- Whole grain mustard (1 tablespoon, optional): Adds a pop of texture and extra punchiness for anyone who loves a more robust mustard hit.
- Honey (1 tablespoon): The sweetener that works so beautifully with the tangy mustards, creating a shiny, caramelized glaze.
- Garlic powder (1 teaspoon): Quick, easy depth of flavor without fussing with fresh garlic.
- Smoked paprika (½ teaspoon): Adds a sultry hint of smoke and a little warm color.
- Salt (½ teaspoon): Essential for drawing out the earthiness of the potatoes and balancing all the flavors.
- Black pepper (¼ teaspoon): Just enough to round everything out with subtle heat.
- Fresh parsley (1 tablespoon, chopped, for garnish): Finishes the dish bright and fresh, lifting every bite.
How to Make Honey Mustard Skillet Potatoes Recipe
Step 1: Boil and Prep the Potatoes
Begin by placing your halved baby potatoes in a large pot of salted water. Bring everything to a boil and let the potatoes simmer gently for 8 to 10 minutes, just until they’re fork-tender. This short cook primes them for that perfect crispy finish later—it also means you’re not trying to sear raw potatoes in the skillet. Drain them well and set aside. (If you want extra crisp, let them sit for a few minutes to air dry!)
Step 2: Whisk Together That Dreamy Sauce
In a small bowl, mix up the rockstar of this Honey Mustard Skillet Potatoes Recipe—the honey mustard sauce. Combine Dijon mustard, whole grain mustard (if you like it chunky), honey, garlic powder, smoked paprika, salt, and black pepper. Whisk until everything is smooth and gorgeously aromatic. This sauce brings big, bold flavors with almost no effort.
Step 3: Crisp Up the Potatoes
Heat your olive oil over medium-high in a large skillet. Once shimmering, add the boiled potatoes cut-side down. Don’t crowd them—let them sizzle undisturbed for 4 to 5 minutes. That quiet time in the skillet is key to developing the golden, crispy crust everyone loves in skillet potatoes. When they’re just right, flip and cook the other side for another 3 to 4 minutes.
Step 4: Glaze and Caramelize
Drop the heat to medium and drizzle your honey mustard sauce over the potatoes. Toss well so every piece is kissed with that glossy glaze. Let them cook another 2 to 3 minutes, tossing occasionally, until the sauce thickens slightly and clings to the potatoes—it should get just a bit sticky and caramelized around the edges.
Step 5: Garnish and Serve
Take the skillet off the heat and finish with a sprinkle of fresh chopped parsley. The green makes everything pop and adds a welcome freshness right before serving. Grab a fork and dig in while everything’s hot and glistening!
How to Serve Honey Mustard Skillet Potatoes Recipe
Garnishes
A final flourish of freshly chopped parsley is classic, but you can take it further with a sprinkle of flaky sea salt, a pinch of extra smoked paprika, or even a dusting of lemon zest for a bright finish. Each one adds a little bit of personality to your Honey Mustard Skillet Potatoes Recipe, making it feel even more special.
Side Dishes
These potatoes are incredibly versatile! Serve them alongside roasted chicken, a juicy grilled steak, or your favorite baked salmon. For veggie-centric plates, they pair beautifully with sautéed kale or a big green salad. The sweet-savory glaze means they even feel at home next to tangy slaws or creamy coleslaw for contrast.
Creative Ways to Present
If you’re entertaining, try piling your Honey Mustard Skillet Potatoes Recipe high on a rustic platter and topping with extra parsley and a few thinly sliced radishes. Or make them the star of a brunch board alongside fried eggs and smoked salmon. For picnics, pack them into little jars or bowls—they’re just as tasty at room temperature.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover skillet potatoes to an airtight container and refrigerate. They’ll stay fresh for up to three days, making them a wonderful make-ahead option for meal prepping or quick lunches.
Freezing
While potatoes are best enjoyed fresh, you can freeze these if needed. Lay them out on a baking sheet until frozen solid, then transfer to a freezer bag or container. Use within two months for best flavor and texture. The glaze may lose a tiny bit of its glossiness after freezing, but the taste remains inviting.
Reheating
For the crispiest results, reheat your Honey Mustard Skillet Potatoes Recipe in a skillet over medium heat, stirring occasionally, until warmed through and sizzling again. The oven (at 350°F for about 10 minutes) also works well. The microwave will do in a pinch, though the potatoes might be softer—still delicious!
FAQs
Can I use a different kind of potato?
Absolutely! While baby potatoes are perfect for their quick cook time and creamy texture, Yukon Gold or red potatoes work great when cut into even-sized pieces. Just aim for bite-size chunks so they cook evenly and still get those golden crusty edges.
Is there a substitute for honey if I want a vegan version?
Yes, maple syrup is a fantastic swap! It keeps your Honey Mustard Skillet Potatoes Recipe perfectly sweet, and the flavor pairs beautifully with the mustards and spices. Agave nectar also works in a pinch.
Do I really need both mustards?
You don’t have to use both, but the combination of creamy Dijon and textured whole grain mustard gives the sauce more depth. If you’re out of one, just double up on the other and the recipe will still be scrumptious.
Can I make this recipe ahead for a party?
Definitely! Boil the potatoes and make the sauce ahead of time, then sear and toss everything together right before serving. This keeps everything fresh and beautifully glazed, with that irresistible crispy texture intact.
What if I want spicier potatoes?
Add a pinch of cayenne or a spoonful of hot mustard to the glaze for a spicy kick. You can also finish with a dusting of chili flakes right before serving for a little more heat—customize to your heart’s content!
Final Thoughts
I can’t say enough about how much I adore this Honey Mustard Skillet Potatoes Recipe. It’s quick, full of flavor, and always leaves a crowd swooning for seconds. Next time you need a side that’s a total showstopper yet secretly simple, give these a try—you’ll be hooked after the first golden, tangy bite!
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Honey Mustard Skillet Potatoes Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
These Honey Mustard Skillet Potatoes are a flavorful and easy side dish that pairs well with a variety of main courses. The baby potatoes are cooked to crispy perfection in a honey mustard glaze, creating a dish that is both savory and slightly sweet.
Ingredients
Baby Potatoes:
- 1 ½ pounds baby potatoes, halved
Honey Mustard Sauce:
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard (optional)
- 1 tablespoon honey
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Garnish:
- 1 tablespoon fresh parsley, chopped
Instructions
- Cook the Potatoes: Place halved baby potatoes in a large pot of salted water and bring to a boil. Cook for 8–10 minutes, drain, and set aside.
- Prepare the Sauce: Whisk together Dijon mustard, whole grain mustard, honey, garlic powder, smoked paprika, salt, and pepper.
- Cook the Potatoes in Skillet: Heat olive oil in a skillet, add boiled potatoes cut-side down, cook until golden, flip, then pour the honey mustard sauce over the potatoes. Toss to coat and cook until glazed.
- Finish and Serve: Remove from heat, sprinkle with fresh parsley, and serve.
Notes
- For extra crispy potatoes, let them air dry slightly after boiling before adding to the skillet.
- Great as a side dish with roasted meats, grilled chicken, or salmon.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
