Honey Mustard Glazed Potatoes

The tender cooked potatoes are sauteed in a pan with a sweet and tangy glaze giving them a lovely colour and shine. Topped with fresh parsley for a contrast in colour, these would be perfect on a festive table or part of any roast dinner.

Substitutes:

  • No honey? Use maple syrup instead. 
  • No garlic powder? Try onion powder instead. 
  • No parsley? Use chives or coriander instead.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 4

Ingredients:

900 g Baby potatoes

2 tbsp Olive oil

3 tbsp Honey

1 tsp Dijon mustard

200 ml Vegetable stock

1 tsp Garlic powder

1 tsp Dried thyme

½ tsp Smoked paprika

Salt & pepper

2 tbsp Parsley (chopped )

Recipe:

  1. Give the potatoes a good scrub under cold water to get rid of any dirt. 
  2. Place the potatoes in a saucepan, cover with water and add a generous pinch of salt. Bring to a boil, then reduce the heat and simmer for 8-10 minutes, or until cooked through and almost ready to eat. Drain and set aside. 
  3. Heat the olive oil in a large frying pan over a medium heat. Add the potatoes and cook for 3-4 minutes, or until nice golden skin all over. 
  4. Add honey, mustard, stock, garlic powder, thyme, paprika and a pinch of both salt and pepper. Toss to coat the potatoes and cook for 4-5 minutes to reduce the glaze, which should get nice and sticky all over the potatoes. Top with freshly chopped parsley and serve! 
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How to store

Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 3 months. 

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