Get ready to fall completely in love with these Honey Mustard Skillet Potatoes! Imagine perfectly golden potatoes, crisped in a skillet then smothered in a sweet, tangy, and gloriously sticky honey mustard glaze—this is everything you could want in an easy side dish, and then some.
Why You’ll Love This Recipe
- Lively Sweet & Tangy Flavor: The dreamy blend of honey, Dijon, and grainy mustard gives each potato a cheeky punch of sweet and savory goodness.
- One Pan Wonder: Minimal cleanup is part of the magic—everything finishes right in the skillet, making this perfect for quick weeknights or holiday feasts.
- Gorgeous Texture: You’ll adore the contrast of crispy potato outsides with their fluffy, melt-in-your-mouth centers, all glazed to perfection.
- Totally Versatile: Serve them with everything from roast turkey to casual grilled chicken—Honey Mustard Skillet Potatoes are right at home on any table.
Ingredients You’ll Need
Every ingredient here is chosen for a reason, and together they make these Honey Mustard Skillet Potatoes absolutely shine. The combination of pantry staples and a few fresh accents work together to create a dish that feels anything but ordinary.
- Baby potatoes (1 1/2 pounds): Their creamy centers and adorable size let each piece pick up loads of sauce and cook up quickly. If you can’t find them, chopped Yukon Golds or red potatoes are fantastic too.
- Olive oil (2 tablespoons): This adds richness and helps the potatoes get that irresistible golden-brown crust. Swap in butter for even more decadence.
- Honey (1/4 cup): The star sweetener! Honey brings out the earthy notes in potatoes and forms the classic sticky glaze in this flavor-packed recipe.
- Dijon mustard (2 tablespoons): This gives a smooth, slightly sharp backbone to the sauce, balancing the honey’s sweetness.
- Grainy mustard (2 tablespoons): For those satisfying pops of flavor and a little rustic texture in every bite.
- Apple cider vinegar (2 tablespoons): Just the right touch of acidity to keep things zesty, never heavy.
- Garlic, chopped (2 cloves): You’ll notice the gentle aroma and savory flavor, which ties all the other elements together beautifully.
- Paprika (1/4 teaspoon): A dusting of warmth and color, paprika amps up the dish’s golden appeal.
- Salt and pepper to taste: The essentials, for seasoning every layer just right.
Variations
There are so many ways to make these Honey Mustard Skillet Potatoes your own! Don’t hesitate to get playful—whether it’s because you want to tailor the flavor or accommodate what you already have in the kitchen.
- Add Fresh Herbs: Stir in chopped parsley, dill, or chives at the end for a burst of freshness and color.
- Vegan Version: Use maple syrup instead of honey, and olive oil instead of butter, for a totally plant-based crowd-pleaser.
- Spicy Kick: Toss in a pinch of red pepper flakes or a dash of hot sauce to give the glaze a little fiery edge.
- Lemon Zest Love: Add grated lemon zest right before serving for a zingy twist that lifts the flavors.
How to Make Honey Mustard Skillet Potatoes
Step 1: Parboil the Potatoes
To guarantee creamy interiors, start by placing your potatoes in a large pot and covering them with water. Bring them to a boil and simmer for about 10 minutes, just until they’re fork-tender—not mushy! Drain them well. You can even do this part a day ahead if you’re prepping for a big meal.
Step 2: Crisp the Potatoes in a Skillet
Heat olive oil (or butter, if you want them extra luscious) in a large skillet over medium. Add the drained potatoes and let them cook, undisturbed, until the bottoms develop deep golden brown spots, about 10 minutes, flipping once or twice. This is when those dreamy crisp edges happen!
Step 3: Glaze with Honey Mustard Goodness
While the potatoes are getting perfectly crispy, whisk together the honey, Dijon and grainy mustard, apple cider vinegar, garlic, paprika, and a good pinch of salt and pepper. Pour this sauce over the skillet potatoes and toss well to coat every last morsel. Let the sauce bubble for 2-3 minutes, so it slightly thickens and clings to the potatoes like a glossy, flavorful jacket. Serve your Honey Mustard Skillet Potatoes piping hot!
Pro Tips for Making Honey Mustard Skillet Potatoes
- Parboil for Creaminess: Don’t skip pre-boiling—the extra step ensures every potato is tender inside, while the skillet gives them that glorious crust.
- Use the Right Skillet: A heavy-bottomed skillet (cast iron if you have it!) helps potatoes get beautifully golden and evenly crisped.
- Watch the Honey Mustard Sauce: Keep an eye on the glaze as it thickens in the pan—don’t let it sit too long or it will over-caramelize.
- Parboil in Advance: The potatoes can be parboiled a day ahead—such a time-saving bonus for busy holiday cooks!
How to Serve Honey Mustard Skillet Potatoes
Garnishes
These potatoes look irresistible with a sprinkle of fresh parsley, chopped chives, or even a dusting of smoked paprika. If you’re feeling fancy, try a handful of microgreens for a pop of color and freshness. A little squeeze of lemon right before serving also makes everything sing!
Side Dishes
Honey Mustard Skillet Potatoes are your trusty companion to just about any main course. Pair them with roast chicken, beef, turkey, or even grilled tofu for a satisfying vegetarian meal. Add a crisp green salad or some buttery green beans for the ultimate comfort-food spread.
Creative Ways to Present
Serve these in a rustic cast iron pan for that skillet-to-table charm—perfect for family style gatherings. For appetizer hour, skewer baby potatoes on sticks with extra honey mustard sauce on the side. Or portion them out in cute ramekins for individual servings at your next dinner party.
Make Ahead and Storage
Storing Leftovers
Store any leftover Honey Mustard Skillet Potatoes in an airtight container in the fridge for up to 3 days. The flavors actually deepen as they sit, so you might find them even tastier the next day!
Freezing
While fresh is always best, you can freeze leftover potatoes in a freezer-safe bag for up to 1 month. The texture may soften a bit upon thawing, but a quick reheat in the skillet will help restore some of that lovely crispness.
Reheating
For the crispiest results, reheat your potatoes in a skillet over medium heat until warmed through and the edges are sizzling again. You can also bake them in the oven at 375°F for about 10 minutes, or microwave for convenience (though they’ll be softer).
FAQs
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Can I use regular potatoes instead of baby potatoes?
Absolutely! Just cut regular potatoes into 1.5-inch cubes. Yukon Gold, red, or even russet potatoes work well—just remember that the key is to keep the pieces roughly the same size for even cooking.
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Will this recipe work with sweet potatoes?
Yes, it’s delicious! Sweet potatoes bring a natural sweetness that pairs beautifully with the honey mustard sauce. Just be aware that sweet potatoes cook a bit faster, so keep your eye on them during boiling and skillet browning.
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Can I make Honey Mustard Skillet Potatoes ahead of time?
Definitely. Parboil the potatoes a day in advance and finish them in the skillet with the sauce just before serving. This is a lifesaver for busy holidays and dinner parties!
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How can I make these potatoes vegan?
Simply swap maple syrup for honey and use olive oil instead of butter. The sweet and tangy flavors will still make your taste buds swoon!
Final Thoughts
If you’re craving potatoes with flair and want a side dish that truly steals the show, Honey Mustard Skillet Potatoes couldn’t be a better choice. I hope you’ll give them a try soon—each golden bite is a little taste of comfort and celebration. Happy cooking, friend!
Print
Honey Mustard Skillet Potatoes Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A quick and easy stovetop potato side dish in a tasty honey and mustard sauce.
Ingredients
Potatoes:
- 1 1/2 pounds baby potatoes (or potatoes cut into 1.5 inch cubes)
Sauce:
- 2 tablespoons olive oil (or butter)
- 1/4 cup honey
- 2 tablespoons dijon mustard
- 2 tablespoons grainy mustard
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, chopped
- 1/4 teaspoon paprika
- Salt and pepper to taste
Instructions
- Cook Potatoes: Cover the potatoes in water in a large pot, bring to a boil and cook until just tender, about 10 minutes, before draining.
- Fry Potatoes: Heat the oil in a large skillet/pan over medium heat, add the potatoes and cook until golden brown, about 10 minutes.
- Make Honey Mustard Sauce: Add the mixture of the honey, mustards, vinegar, garlic, salt, and pepper, toss to coat and cook for 2-3 minutes before enjoying!
Notes
- Peeled and diced potatoes can also be used.
- Parboil the potatoes a day ahead for quicker preparation on the day of serving.
- Perfect for pairing with roasted meats like turkey, great for Thanksgiving!
Nutrition
- Serving Size: 1 serving
- Calories: 272
- Sugar: 14g
- Sodium: 213mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
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