Description
This Honey Mustard Skillet Potatoes recipe delivers tender baby potatoes cooked to perfection, then coated in a tangy and sweet honey mustard sauce. The potatoes are boiled until just tender, pan-fried until golden brown, and then tossed in a flavorful sauce combining dijon and grainy mustards, honey, apple cider vinegar, and garlic. It’s a quick and delicious side dish perfect for any meal.
Ingredients
Scale
Potatoes
- 1 1/2 pounds baby potatoes (or potatoes cut into 1.5 inch cubes)
Cooking Fat
- 2 tablespoons olive oil (or butter)
Honey Mustard Sauce
- 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: Place the baby potatoes in a large pot and cover with water. Bring the water to a boil, then cook the potatoes until they are just tender, about 10 minutes. Drain the potatoes thoroughly to prepare them for frying.
- Fry Potatoes: Heat the olive oil or butter in a large skillet over medium heat. Add the drained potatoes to the skillet and cook, turning occasionally, until they develop a golden brown crust, approximately 10 minutes.
- Make Honey Mustard Sauce: In a small bowl, combine the honey, dijon mustard, grainy mustard, apple cider vinegar, chopped garlic, paprika, salt, and pepper. Pour this mixture over the fried potatoes in the skillet. Toss well to coat the potatoes evenly, and cook together for an additional 2 to 3 minutes to meld the flavors before serving.
Notes
- Baby potatoes work best due to their size and texture, but regular potatoes cut into 1.5 inch cubes are a good substitute.
- You can use butter instead of olive oil for a richer flavor during frying.
- Adjust the amount of honey and mustard to suit your taste preference for sweetness or tanginess.
- Serve immediately for the best texture and flavor; reheating may soften the potatoes.
- A sprinkle of fresh herbs like parsley or thyme adds a nice fresh touch if desired.
