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.

golden potatoes from convection baking

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.
roasting potatoes in convection mode

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.

roasted potatoe ingredients

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


  1. Preheat oven to 375 degrees convection. Wash potatoes well and pat dry. Cut in wedges or cubes and place in a bowl.
  2. Add olive oil, salt, paprika, Dijon mustard, and honey and stir until potatoes are well coated.
  3. Place on baking sheet with parchment paper. Make sure not to overcrowd potatoes.
  4. Bake for 35-40 minutes. Potatoes should be browned and soft on the inside.
mixing ingredients

Kitchen Notes:

  • 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.

Leave a Reply

Your email address will not be published. Required fields are marked *