When you want a comforting side that's bursting with tangy sweetness and golden-crisp texture, this Honey Mustard Skillet Potatoes Recipe hits the spot perfectly. I often turn to it for dinner parties or busy weeknights because it's quick to make, packed with flavor, and everyone loves those juicy, glossy potatoes coated in that honey mustard glaze.
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What Sets This Apart
I love how this recipe balances crisp, buttery potatoes with a sweet-tangy honey mustard sauce that's wonderfully glossy and just the right amount of punch. It's straightforward enough to whip up anytime but impressive enough to crave again and again.
- Consistent Results: Boiling first ensures potatoes cook through evenly before crisping.
- Rich, Balanced Flavor: The blend of dijon and grainy mustard with honey and vinegar gives depth without overpowering.
- Pantry-First Ingredients: Uses basics you likely have on hand, so no last-minute runs to the store.
- Weeknight Friendly: Takes about 30 minutes total, perfect for dinner prep on busy evenings.
Ingredient Snapshot
Choosing the right potatoes and fresh mustard makes all the difference in this Honey Mustard Skillet Potatoes Recipe. I always look for baby potatoes with smooth skin and firm texture to get those tender insides and crispy outsides.
- Baby Potatoes: Firm, small-sized potatoes crisp up nicely and cook evenly.
- Olive Oil or Butter: Use good quality olive oil or unsalted butter for rich flavor and browning.
- Dijon & Grainy Mustard: Dijon adds smooth heat, grainy mustard brings texture and bite.
- Honey: Sticky sweetness balances the tang; mild or wildflower honey works best.
- Apple Cider Vinegar: Bright acidity cuts through richness and lifts the sauce.
- Garlic: Fresh and finely chopped to infuse aroma without harshness.
- Paprika: Adds subtle smokiness and color.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Honey Mustard Skillet Potatoes Recipe
Step 1 - Prep & Season
Start by thoroughly washing your baby potatoes. If they're larger, cut them into roughly 1.5-inch cubes for even cooking. Place them in a large pot and cover with cold water. Bring it to a boil, then simmer until the potatoes are just tender-about 10 minutes. You want them soft but not falling apart. Drain well and set aside to release any excess moisture; this prevents sogginess later on.
Step 2 - Build Flavor
Heat your skillet over medium heat and add olive oil or butter. Once it shimmers and warms through, add the drained potatoes. Let them cook unbothered for a couple of minutes, then start turning them occasionally. You're looking for a deep golden crust forming on multiple sides, about 10 minutes in total. Meanwhile, whisk together your honey mustard sauce-combine honey, dijon and grainy mustards, apple cider vinegar, garlic, paprika, salt, and pepper in a small bowl.
Step 3 - Finish for Best Texture
When potatoes have that addictive crispy coating, pour your honey mustard mixture over them in the skillet. Toss everything gently but thoroughly so each potato gets coated in the glossy sauce. Let it cook together for just 2-3 more minutes until the sauce thickens slightly and sticks to the potatoes. Be careful not to cook too long here-overcooking can dry out the sauce or make it burn.
Cook's Notes & Tricks
Over the years, I've found that parboiling is the key to nailing this dish every time-it ensures tender insides before the crisp sear. Also, don't skip letting the sauce briefly reduce in the pan because that's when the flavors really lock in. I often prep the sauce mix ahead to speed things up on busy nights.
- Doneness Cue: Potatoes should yield easily when pierced but still hold shape before frying.
- Temperature Trick: Medium heat in the skillet gives crisp crust without burning the sauce.
- Make-Ahead Move: Boil and cool potatoes a day in advance to save time, then just fry and sauce.
- Avoid This Pitfall: Don't overcrowd the pan-space lets potatoes crisp rather than steam.
Serve & Enjoy
Finishing Touches
A sprinkle of fresh herbs like chopped parsley or chives gives a bright contrast and color pop. If you want an extra layer, a dash of smoked paprika or a squeeze of fresh lemon juice just before serving brings a lively zing to the honey mustard glaze.
Pairs Beautifully With
This dish pairs beautifully with roasted chicken or grilled pork chops for a balanced meal. I also love serving it alongside steamed green beans or a simple arugula salad for a fresh textural contrast that doesn't overwhelm the potatoes' rich flavors.
Simple Plating Wins
For weeknights, I scoop the potatoes right onto the plate and top them with a few herbs. For guests, try stacking them in a small mound on a warm plate, drizzle extra honey mustard sauce over, and scatter bright microgreens or edible flowers for a homey but refined touch.
Make-Ahead, Storage & Reheat
Storing Leftovers
Store leftover Honey Mustard Skillet Potatoes Recipe in an airtight container in the fridge for up to 3 days. The potatoes hold up well but might lose some crispness. Reheat carefully to refresh their texture.
Freezing Tips
Freezing isn't ideal for this recipe since the sauce and potatoes can become watery or mushy when thawed. If you do freeze, flash freeze the potatoes first, then store in freezer bags for up to a month. Thaw overnight in the fridge before reheating gently.
Reheating Honey Mustard Skillet Potatoes Recipe Without Drying Out
Reheat in a warmed oven (around 350°F) or air fryer for 8-10 minutes to revive crispiness-avoid microwaving if you can as it softens the potatoes. If microwaving, cover loosely and add a splash of water to keep moisture in, then finish in a hot skillet briefly for texture.
Frequently Asked Questions
Yes! If using larger potatoes, just cut them into 1.5-inch cubes to ensure even cooking and crispiness in the skillet.
Boiling softens the potatoes inside, which prevents undercooked centers and helps the exterior crisp up nicely during frying.
Absolutely! Mixing the sauce in advance allows flavors to meld, and it's a real time-saver when you're ready to cook.
Keep the heat at medium and add the sauce towards the end of cooking. Stir gently and remove from heat as soon as the sauce thickens and coats the potatoes.
Final Thoughts
This Honey Mustard Skillet Potatoes Recipe is one of those dishes that turns simple ingredients into something memorable and bright. It's approachable, forgiving, and versatile-perfect for anyone wanting to add a flavorful, comforting side to their dinner rotation. Once you try it, I bet it'll become your go-to method for skillet potatoes, whether for family meals or when you want to impress with minimal effort.
PrintFull Recipe
Honey Mustard Skillet Potatoes Recipe
This Honey Mustard Skillet Potatoes recipe features tender baby potatoes cooked to golden perfection and coated in a tangy, sweet, and savory honey mustard sauce. A perfect side dish with vibrant flavors and a crisp texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potatoes
- 1 ½ pounds baby potatoes (or potatoes cut into 1.5 inch cubes)
Cooking Fat
- 2 tablespoons olive oil (or butter)
Honey Mustard Sauce
- ¼ cup honey
- 2 tablespoons dijon mustard
- 2 tablespoons grainy mustard
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, chopped
- ¼ 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
- You can substitute baby potatoes with regular potatoes cut into uniform 1.5 inch cubes for even cooking.
- Use butter instead of olive oil for a richer flavor and slight crispness.
- Adjust the honey amount to your preferred sweetness level.
- Ensure potatoes are well-drained before frying to get a crisp crust.
- Add fresh herbs like parsley or thyme for extra aroma and color.
- This dish pairs well with grilled meats or as a hearty vegetarian side.
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