I like things on the sweet side. And that isn’t just reserved for desserts. I have even found a way to make my roasted potatoes with a pop of sweetness. When I started adding honey to potatoes years ago, I really did wonder why I hadn’t thought of it sooner.
The important thing to know here is when it comes to roasting potatoes, as well as any vegetable, convection mode is really your friend.
Why I love convection mode:
- There is consistent heat across all racks.
- Food cooks more evenly and quickly.
- Multiple foods can be cooked on multiple racks.
- Convection caramelizes vegetables more quickly.
- It is perfect for many things: baked goods, vegetables and potatoes, roasting chicken.
Have I convinced you yet? If using convection, remember to reduce the temperature by 25 degrees or reduce the cooking time by 20-25%.
There is just enough honey in this recipe to caramelize the edges of the potatoes, but not too much. I like to call these my Friday night roasted potatoes that everyone loves. Delicious.
Honey Mustard Roasted Potatoes
5 Yukon gold potatoes, washed and cut in wedges or cubes
2 tbsps olive oil
½ tsp paprika
1 tsp Dijon mustard
1 tsp honey
Kosher salt to taste
- Preheat oven to 375 degrees convection. Wash potatoes well and pat dry. Cut in wedges or cubes and place in a bowl.
- Add olive oil, salt, paprika, Dijon mustard, and honey and stir until potatoes are well coated.
- Place on baking sheet with parchment paper. Make sure not to overcrowd potatoes.
- Bake for 35-40 minutes. Potatoes should be browned and soft on the inside.
- I like to make these in the morning and pop them in the oven, uncovered, at 375 degrees convection just before serving. Drizzle with honey.
- These potatoes can burn easily so keep a close eye on them and move them around often.