There’s something deeply comforting about the aroma of roasted potatoes filling the kitchen, a scent that immediately transports me back to my grandmother’s cozy, sun-dappled kitchen in the countryside. Every Sunday afternoon, she would prepare a hearty feast for the family, and her honey garlic roasted potatoes were always the star of the meal. The combination of sweet honey, pungent garlic, and golden-brown potatoes was irresistible, drawing us all to the table with eager anticipation. As a child, I would sit on the wooden stool next to her, watching her expertly toss the potatoes in her worn, cast-iron skillet, the same one she had used for decades.
The secret to her perfect roasted potatoes wasn’t just in the ingredients but in the love and care she infused into every dish she prepared. She always believed that cooking was an expression of love, a way to bring people together and create lasting memories. Her honey garlic roasted potatoes were more than just a side dish; they were a symbol of warmth, family, and tradition.
Years later, when I moved to a bustling city far from home, I found myself craving those simple, yet flavorful, roasted potatoes. It was during a chilly autumn evening, feeling a bit homesick, that I decided to recreate my grandmother’s recipe in my tiny apartment kitchen. As the familiar scent of honey and garlic filled the air, I was transported back to those Sunday afternoons. The first bite was like a warm hug from home, and I knew then that this recipe was more than just a way to satisfy my hunger—it was a connection to my roots, a way to keep my grandmother’s memory alive.
Now, I love making these honey garlic roasted potatoes for my own family, especially during the holidays. They’ve become a beloved part of our tradition, just as they were for my grandmother. Whether you’re looking to add a touch of nostalgia to your meal or simply want a dish that’s guaranteed to impress, these potatoes are a perfect choice. They’re sweet, savory, and a little bit spicy, with a crisp exterior and tender interior that will leave everyone asking for seconds.
How to Make Honey Garlic Roasted Potatoes
Click here to get printable version
Ingredients
- 1 1/2 pounds baby potatoes
- 1/4 cup chopped onion
- 3 cloves garlic, minced
- 2 tablespoons melted butter
- 2 tablespoons honey
- 1 teaspoon dry mustard
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Directions
- Preheat your oven to 375°F and lightly grease a 12-inch ovenproof skillet, a 2-quart baking dish, or a baking sheet.
- In a small bowl, whisk together the melted butter, honey, dry mustard, and cayenne pepper until fully combined.
- Cut the baby potatoes into halves or quarters, depending on their size.
- In a large mixing bowl, toss the potatoes with chopped onions and minced garlic. Pour the honey-butter mixture over the top, then season with salt and black pepper. Stir until the potatoes are evenly coated.
- Spread the coated potatoes in a single layer on the prepared skillet or baking dish.
- Bake in the preheated oven for 45-50 minutes, stirring the potatoes every 15 minutes to ensure they cook evenly.
- Once roasted, garnish with freshly chopped parsley, adding more salt and pepper if needed. Serve immediately.
Storing Suggestion
Store any leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, spread the potatoes on a baking sheet and warm them in a preheated oven at 350°F for about 10-15 minutes or until heated through.
Cooking Tips
If you prefer a spicier kick, increase the amount of cayenne pepper or add a pinch of red pepper flakes. For a richer flavor, substitute the melted butter with extra virgin olive oil or ghee.
Serving Suggestions
These honey garlic roasted potatoes pair perfectly with grilled meats like chicken, beef, or pork. For a lighter option, serve them alongside a fresh green salad or roasted vegetables. A dollop of sour cream on the side can add a creamy contrast to the dish.
Ingredient Substitutions
If you don’t have baby potatoes, small Yukon Gold or red potatoes will work well. You can substitute dry mustard with Dijon mustard for a tangier flavor. If honey is not available, maple syrup makes a good alternative, offering a similar sweetness with a slightly different taste.
Seasonal Variations
In the summer, consider adding fresh herbs like rosemary or thyme to the mix for a more aromatic dish. During the fall, sprinkle some smoked paprika or cinnamon over the potatoes for a warm, cozy flavor.
Allergen Information
This recipe contains dairy (butter) and mustard, which may be allergens for some individuals. To make it dairy-free, substitute the butter with a plant-based alternative. Ensure all ingredients are gluten-free if serving to someone with gluten intolerance.
FAQ:
How can I make this recipe vegan?
To make these roasted potatoes vegan, simply replace the butter with a plant-based alternative such as vegan butter or olive oil, and use maple syrup instead of honey.
Can I prepare the potatoes ahead of time?
Yes, you can prepare the potatoes and toss them with the honey-butter mixture a few hours in advance. Store them covered in the refrigerator and bake just before serving.
What can I use if I don’t have dry mustard?
If you don’t have dry mustard, you can substitute it with Dijon mustard, which will add a slightly tangier flavor to the dish.
How do I prevent the potatoes from sticking to the pan?
Make sure to grease the baking dish well before adding the potatoes. Stirring the potatoes every 15 minutes during baking also helps prevent them from sticking.
Can I freeze the roasted potatoes?
It’s best not to freeze these potatoes as they may lose their texture. However, you can refrigerate leftovers and reheat them within a few days.
What other seasonings can I add?
You can experiment with various seasonings such as rosemary, thyme, or smoked paprika to add different flavor profiles to the potatoes.
Honey Garlic Roasted Potatoes
Ingredients
- 1 1/2 pounds baby potatoes
- 1/4 cup chopped onion
- 3 cloves garlic minced
- 2 tablespoons melted butter
- 2 tablespoons honey
- 1 teaspoon dry mustard
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat your oven to 375°F and lightly grease a 12-inch ovenproof skillet, a 2-quart baking dish, or a baking sheet.
- In a small bowl, combine the melted butter, honey, dry mustard, and cayenne pepper, mixing until well blended.
- Cut the potatoes into halves or quarters.
- In a large bowl, toss the potatoes with the onions, garlic, and honey butter mixture. Season with salt and black pepper.
- Transfer the coated potatoes to the greased skillet, baking sheet, or baking dish.
- Place the dish in the middle of the oven and bake for 45-50 minutes, turning the potatoes every 15 minutes to ensure even cooking.
- Once done, garnish with freshly chopped parsley and additional salt and pepper to taste.
