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, 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.
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 quarter. 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.
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Honey Garlic Roasted Potatoes
Buttery, garlicky, with a touch of sweetness these potatoes go with anything. Perfect for any occasion, whether its a weeknight meal or Holidays dinner.
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
- Parsley
Instructions
- Preheat oven to 400 degrees
- 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.
Notes
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 quarter. 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.
Nutrition Information
Yield
4Serving Size
4 ServingsAmount Per Serving Calories 254Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 15mgSodium 593mgCarbohydrates 47gFiber 4gSugar 11gProtein 5g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
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?