Ingredients:

  • 1.5 lbs (680g) Baby Potatoes, such as Yukon Gold or Fingerling, halved or quartered if large
  • 2 tbsp (30ml) Olive Oil
  • 1/2 tsp (2.5ml) Salt
  • 1/4 tsp (1.25ml) Black Pepper
  • 3 tbsp (45ml) Dijon Mustard
  • 2 tbsp (30ml) Honey (or Maple Syrup for vegan option)
  • 1 tbsp (15ml) Apple Cider Vinegar (or White Wine Vinegar)
  • 1 tbsp (15ml) Olive Oil
  • 1/4 tsp (1.25ml) Garlic Powder (optional)
  • 1 tbsp (15ml) Chopped Fresh Parsley, for garnish (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Wash and halve or quarter the potatoes.
  2. Toss potatoes with olive oil, salt, and pepper in a large bowl. Spread in a single layer on the baking sheet.
  3. Roast for 30-35 minutes, or until golden brown and fork-tender, flipping halfway through.
  4. While the potatoes roast, whisk together the Dijon mustard, honey, apple cider vinegar, olive oil, and garlic powder (if using) in a small bowl or jar until smooth.
  5. Remove the Honey Mustard Potatoes from the oven. Pour the honey mustard glaze over the potatoes and toss to coat evenly.
  6. Return to the oven for 5 minutes to caramelize the glaze.
  7. Sprinkle with fresh parsley (if using) and serve immediately.