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.


  • 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


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 )


  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! 
Oddbox image

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.