Honey garlic roasted potatoes are a sweet little twist, on the perfect side dish.
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Buttery, garlicky, with a touch of sweetness, these potatoes go with anything. Excellent side dish for any occasion like my Red Garlic Mashed Potatoes, whether it's an easy weeknight dinner or Holiday dinner.
Why this recipe works
These roasted potatoes use simple ingredients and are my absolute favorite way of making potatoes. The honey and butter give the potatoes the best caramelization. They stay soft on the inside with a crispness on the outside and are delicious with my Grilled Soy Sauce Chicken.
Ingredients Needed
Ingredients Notes
Potatoes: I use white New potatoes but baby potatoes or even Yukon Gold potatoes will also work.
Onions: I use a white onion but sweet onions are also fine.
Garlic: Fresh garlic cloves are the best, but you can use garlic powder if needed.
Fresh Parsley: this adds color and brightness to the finished dish.
Dry Mustard: mustard and honey blend so well together.
How to make this recipe
Step 1: Cut potatoes into halves or quarters, and place into a large bowl with the onions and garlic.
Step 2: In a small bowl combine the melted butter, honey, mustard, and red pepper and mix until combined.
Step 3: Pour mixture over potatoes and toss until combined.
Step 4: Place potatoes into a single layer in a large oven-safe skillet or rimmed baking sheet, sprayed with a little cooking spray
Recipe tips
I used white potatoes, but you could use red potatoes if you want.
Depending on how large your potatoes are, slice them either in half or quarters. Just make sure the potatoes are close to the same size.
I used a 12-inch cast-iron skillet, but you can use a baking sheet or baking dish.
Make sure your potatoes are one layer, to get the desired caramelization on each potato.
Fresh chopped parsley gives it such a pretty finish.
Recipe FAQ's
This is the perfect side dish to many different proteins like my Brined Roast Chicken or my Slow Cooker Rotisserie Chicken
Place your skillet in the center of the oven. It's important to toss your potatoes every 15 minutes to prevent burning.
More potato recipes
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Honey Garlic Roasted Potatoes
Ingredients
- 1 1/2 pounds new potatoes
- 1/4 cup diced onion
- 3 garlic cloves minced
- 2 tablespoons melted butter
- 2 tablespoon honey
- 1 teaspoon dry mustard
- 1/2 teaspoon red pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees, and lightly grease a 12-inch oven-safe skillet, 2 qt baking dish, or sheet pan.
- In a small bowl add the melted butter, honey, mustard, and red pepper, and, mix until combined.
- Cut up potatoes into halves or quarters.
- In a large bowl add potatoes, onions, garlic and toss with the honey butter mixture and salt and pepper.
- Pour potatoes into a large 12 inch cast iron skillet, baking sheet, or 2 qt baking dish.
- Place the skillet in the center of the oven. Bake 45-50 minutes turning every 15 minutes.
- Garnish with fresh chopped parsley and more salt and pepper to taste.
No I've never made it in a microwave!
Have you ever cooked this in a microwave?
The recipe cards are always at the bottom of the post. You went right past the full recipe to write this comment. You can use the Jump to Recipe button at the top of the post to zoom you right down. Hope this helps Lee 🙂
Hi Wendy, What temp due you set the oven and for how long do you cook the potatoes.
Thanks,
Lee
Make sure you place the potatoes on the center oven rack. Mix the potatoes well so the honey is well distributed. Maybe your oven bakes really hot, you could bring down the temp to 400 and just make sure to keep an eye on them and give them a stir if you see them burning.
I doubled the recipe last night and baked it on a baking sheet and the potatoes got a bit charred. I also did not have dry mustard and substituted dijon instead. What should I have done to prevent the potatoes from burning rather than getting caramelized. TIA
New potatoes or creamer potatoes are too tiny to peel, so I leave the peel on.
Do you peel the potatoes or leave the skin on
No don't cover it Allie. The potatoes wont brown if you do.
Do you cover this while baking?