Roasted Honey Mustard Potatoes Recipe

Potatoes: The main ingredient, cut into wedges for even roasting.

Olive oil: Helps to crisp up the potatoes and adds a rich flavor.

Honey: Adds a natural sweetness that balances the tanginess of the mustard.

Dijon mustard: Provides a tangy, slightly spicy flavor that complements the honey.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of heat and depth to the flavor profile.

To achieve perfectly crispy potato wedges, make sure to spread them out in a single layer on the baking sheet. Overcrowding the potatoes will cause them to steam rather than roast, resulting in a less crispy texture. Additionally, flipping the potatoes halfway through the roasting process ensures even browning on all sides.

• potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly sweeter flavor and a different texture, adding a unique twist to the dish.

• olive oil - Substitute with avocado oil: Avocado oil has a higher smoke point and a neutral flavor, making it a good alternative for roasting.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness with a slightly different flavor profile, which can complement the mustard well.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor but adds a bit more texture to the dish.

• salt - Substitute with sea salt: Sea salt can offer a more complex flavor and can be used in the same quantity as regular salt.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor, which can add a subtle variation to the dish.

• Allow the potatoes to cool completely before storing. This prevents condensation, which can make them soggy.
• Transfer the cooled potatoes to an airtight container. For best results, use a container that is just the right size to minimize air exposure.
• Store the container in the refrigerator. The roasted potatoes will keep well for up to 3-4 days.
• To reheat, preheat your oven to 375°F (190°C). Spread the potatoes on a baking sheet and heat for 10-15 minutes, or until they are warmed through and crispy again.
• For freezing, place the cooled potatoes on a baking sheet in a single layer. Freeze for about 1-2 hours, or until they are solid. This prevents them from sticking together.
• Once frozen, transfer the potatoes to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2 months.
• To reheat from frozen, preheat your oven to 400°F (200°C). Spread the potatoes on a baking sheet and bake for 20-25 minutes, or until they are hot and crispy.
• Avoid microwaving the potatoes as it can make them mushy. The oven method ensures they retain their crispy texture.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the potatoes in a single layer on a baking sheet. Cover them with aluminum foil to prevent them from drying out. Bake for 10-15 minutes, or until they are heated through and crispy again.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Add the potatoes and cook, stirring occasionally, for about 5-7 minutes until they are warmed through and have regained some of their crispiness.

• Microwave Method: Place the potatoes in a microwave-safe dish. Cover the dish with a microwave-safe lid or a damp paper towel. Microwave on high for 1-2 minutes, checking and stirring halfway through to ensure even heating. Note that this method may not retain the crispiness as well as the oven or stovetop methods.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the potatoes in the air fryer basket in a single layer. Air fry for 3-5 minutes, shaking the basket halfway through, until they are heated through and crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the potatoes on the toaster oven tray in a single layer. Heat for 10-12 minutes, or until they are warmed through and crispy.

• Oven: Used to roast the potatoes at a consistent temperature of 400°F (200°C).

• Large mixing bowl: Used to combine the olive oil, honey, dijon mustard, salt, and black pepper with the potato wedges.

• Baking sheet: Provides a flat surface to spread the potato wedges in a single layer for even roasting.

• Spatula: Useful for tossing the potato wedges in the mixing bowl to ensure they are evenly coated with the mixture.

• Measuring spoons: Used to measure out the olive oil, honey, dijon mustard, salt, and black pepper accurately.

• Knife: Essential for cutting the potatoes into wedges.

• Cutting board: Provides a safe surface for cutting the potatoes into wedges.

• Oven mitts: Protect your hands when placing the baking sheet in the oven and when removing it.

• Timer: Helps keep track of the roasting time to ensure the potatoes are cooked to perfection.

Pre-cut the potatoes: Cut the potatoes into wedges the night before and store them in water in the fridge to save time.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Mix in a bag: Combine the olive oil, honey, dijon mustard, salt, and black pepper in a large ziplock bag, then add the potato wedges and shake to coat evenly.

Preheat the oven: Start preheating your oven while you prepare the ingredients to save time.