These oven baked honey mustard baby potatoes are the kind of simple side dish that feels right at home on a Midwestern supper table, where a few pantry staples can turn plain potatoes into something everybody reaches for twice. Bottled honey mustard dressing does most of the work here, coating tender baby potatoes with a sweet, tangy glaze, while the extra seasonings help them roast up savory and golden around the edges. It is a thrifty little recipe with big family appeal, and it fits just as nicely beside a weeknight meatloaf as it does a Sunday roast.
Serve these potatoes with roast chicken, pork chops, ham, burgers, or a simple grilled sausage supper. They are especially good with green beans, a crisp salad, buttered corn, or roasted carrots, and a spoonful of sour cream or a sprinkle of chopped parsley on the side makes the plate feel just a little more special.
Oven Baked 4-Ingredient Honey Mustard Baby Potatoes
Servings: 6
Ingredients
2 pounds baby potatoes, halved
3/4 cup bottled honey mustard dressing
1 teaspoon garlic powder
1/2 teaspoon black pepper
Directions
1. Preheat the oven to 400°F and lightly grease a glass baking dish large enough to hold the potatoes in a mostly even layer.
2. Add the halved baby potatoes to the baking dish. Pour the bottled honey mustard dressing over the top, then sprinkle in the garlic powder and black pepper.
3. Toss everything together well so all the potatoes are coated, then turn the potatoes cut-side down as much as possible for better browning.
4. Bake for 35 to 45 minutes, stirring once halfway through, until the potatoes are fork-tender and browned around the edges.
5. Serve hot straight from the baking dish or transfer to a serving bowl, spooning any extra glaze from the pan over the top.
Variations & Tips
Add a little onion flavor: If you keep onion powder in the cupboard, add 1/2 teaspoon along with the garlic powder for a fuller savory taste that pairs nicely with pork or chicken.
For crisper edges: Do not overcrowd the baking dish. If the potatoes are piled too tightly, they will steam more than roast. A wide dish and cut-side-down placement help them caramelize better.
Make them a touch sweeter: If your dressing is more tangy than sweet, drizzle in 1 to 2 teaspoons of honey before baking. That little bit helps the potatoes come out glossy and rich.
Finish with herbs: A sprinkle of chopped parsley, chives, or even a little dill after baking brightens the whole dish and gives it a fresh look for company or holiday meals.