If you're in the mood for a side dish that's both comforting and bursting with flavor, this Honey Mustard Skillet Potatoes Recipe might just become your new favorite. It’s perfect for weeknight dinners or whenever you want something a little special without fuss. Crispy on the outside, tender inside, with a punchy honey mustard glaze — these potatoes are irresistible.
Jump to:
Why You’ll Love This
I love how this Honey Mustard Skillet Potatoes Recipe balances crispy textures with a saucy, slightly sweet tang. You’ll find it effortlessly elevates simple potatoes into something memorable, perfect for almost any meal.
- Reliable Texture, Great Flavor: Parboiling the potatoes first ensures they get soft inside without being mushy, while skillet frying gives that crave-worthy golden crust.
- Crisp–Golden Finish: Cooking in olive oil or butter creates a rich, toasty finish that perfectly holds up to the honey mustard glaze.
- Pantry-Friendly Ingredients: You likely have most of these ingredients on hand — mustard, honey, garlic — making this easy to whip up anytime.
- Weeknight Easy, Weekend Worthy: It’s quick enough for a busy night but special enough to impress guests over the weekend.
Ingredient Snapshot
For this Honey Mustard Skillet Potatoes Recipe, quality and preparation matter more than fancy ingredients. Choosing the right potatoes and fresh garlic makes a big difference.
- Baby Potatoes: These are ideal for quick cooking and tender interiors; if not available, use waxy potatoes cut into uniform 1.5-inch cubes for consistent cooking.
- Olive Oil or Butter: Both add distinct flavors—olive oil is lighter, butter richer; I often blend both for balance.
- Dijon and Grainy Mustard: Combining smooth and grainy mustard adds depth to the sauce—don’t skip either.
- Apple Cider Vinegar: It brightens the sauce and cuts through the richness — fresh and tangy.
- Honey: Look for mild-flavored honey so it complements rather than overwhelms the mustard.
- Fresh Garlic: Adds pungent warmth; freshly chopped is always better than powder here.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Honey Mustard Skillet Potatoes Recipe
Step 1 — Set Up & Season
Start by placing your baby potatoes in a large pot and covering them fully with water. Bring this to a gentle boil, then let them cook until just tender—usually around 10 minutes. You'll notice the skin softens but still holds together, which is key for the next step. Drain them thoroughly, as excess water will prevent that nice sear in the skillet. Don’t skip drying the potatoes as this helps you get a perfectly crisp crust in step two.
Step 2 — Sear, Toast, or Mix
Heat 2 tablespoons of olive oil or butter in a large skillet over medium heat. When the fat shimmers or has melted completely, add your drained potatoes in a single layer. Let them cook undisturbed for a few minutes to develop that toasty golden crust, then gently turn them every few minutes with a spatula or tongs. This process takes about 10 minutes and the goal is a crispy exterior with a tender interior. If you find them sticking, add a touch more oil—but not too much, so they don’t get greasy.
Step 3 — Finish for Best Texture
Now it’s time to bring everything together. In a small bowl, whisk honey, Dijon mustard, grainy mustard, apple cider vinegar, chopped garlic, paprika, and season with salt and pepper to taste. Pour this flavorful sauce over the hot potatoes in the skillet. Toss gently but thoroughly so every bite is coated. Let everything cook together for another 2–3 minutes, stirring occasionally, so the sauce thickens slightly and clings beautifully without burning. This final step gives the dish that unmistakable sweet-tangy zing and glossy finish.
Smart Little Tips
I’ve found that managing moisture and heat is key. Avoid rushing the sear or over-stirring the potatoes, as this can break them down or prevent that perfect crust. Also, prepping your sauce while the potatoes cook helps keep everything moving smoothly.
- Doneness Cue: Potatoes should be tender when pierced easily with a fork but not falling apart.
- Temperature Trick: Medium heat keeps the potatoes crisping without burning the sauce.
- Make-Ahead Move: Parboil potatoes earlier in the day and refrigerate; just reheat and fry when ready.
- Avoid This Pitfall: Don’t pour the sauce too early or cook it too long—the honey can burn and turn bitter.
Serving Ideas
Finishing Touches
I love adding a sprinkle of freshly chopped parsley or chives right before serving—it brings a pop of freshness and color that balances the rich flavors wonderfully. A little extra cracked pepper on top never hurts either, especially if your mustard mix leans milder.
Pair It With
This Honey Mustard Skillet Potatoes Recipe pairs beautifully with roasted or grilled chicken, pork chops, or even a simple sautéed green vegetable. The tangy glaze complements proteins and greens alike, making it a versatile side.
Easy Plating Upgrades
For a casual meal, plate these potatoes alongside your protein on a rustic board for a cozy vibe. For something a bit dressier, arrange them in a neat pile on a white plate and drizzle any remaining sauce from the skillet over the top, adding fresh herb sprigs for a polished finish.
Make-Ahead, Store & Reheat
Storing Leftovers
Store leftover Honey Mustard Skillet Potatoes in an airtight container in the refrigerator for up to 3 days. They may soften slightly, but reheating properly helps bring back some crispness.
Freezing Tips
While you can freeze the cooked potatoes, the sauce’s texture and the crispness do suffer a bit after thawing. If freezing, spread the potatoes on a baking sheet to freeze individually before transferring to a freezer bag. Thaw overnight in the fridge before reheating for best results.
Reheating Honey Mustard Skillet Potatoes Recipe Without Drying Out
To keep these potatoes moist but crisp, reheat them in a skillet over medium heat with a tiny splash of water or oil, tossing gently until warmed. You can also use an air fryer at 350°F for 4–5 minutes to restore crisp edges. Avoid microwaving unless you cover them with a damp paper towel to retain moisture, or they’ll dry out fast.
Frequently Asked Questions
Absolutely! Just cut regular potatoes into evenly sized 1.5-inch cubes to ensure they cook evenly during boiling and skillet frying.
After boiling, dry the potatoes thoroughly, cook them over medium heat without overcrowding the pan, and avoid stirring too frequently to let the crust develop.
You can substitute lemon juice or white wine vinegar, but apple cider vinegar adds a nice fruity tang that complements the honey and mustard well.
Yes, just swap butter for olive oil and double-check the honey substitute — you can use maple syrup instead for a vegan-friendly glaze.
Final Thoughts
This Honey Mustard Skillet Potatoes Recipe is one of those dishes I keep coming back to whenever I want comfort with a twist. It’s approachable, quick enough for busy days, yet delivers that satisfying balance of crispy textures and vibrant flavors. Once you’ve tried this, you’ll understand why it’s a go-to for me and why I’m excited for you to make it your own.
PrintPrint Recipe
Honey Mustard Skillet Potatoes Recipe
Honey Mustard Skillet Potatoes are a delicious side dish featuring tender baby potatoes fried to a golden crust and coated in a tangy and sweet honey mustard sauce. This easy and flavorful recipe is perfect for adding a zesty twist to your meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Halal
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
- Boiling the potatoes before frying ensures they cook evenly and develop a soft interior.
- If baby potatoes are not available, regular potatoes cut into 1.5 inch cubes work well.
- Use olive oil for a healthier option or butter for a richer flavor.
- Adjust the amount of honey and mustard to suit your taste preference for sweetness or tanginess.
- Add fresh herbs like parsley or thyme for an aromatic touch.
Leave a Reply