Honey Mustard Smashed Potatoes
Smashed potatoes with a homemade honey mustard dipping sauce makes for the perfect side dish for dinner this week. The potatoes are boiled, smashed, then roasted until crispy and served with a delicious creamy sauce.
Honey Mustard Smashed Potatoes
Smashed potatoes have always been one of my favorite side dishes. They’re easy to make and taste delicious with a homemade dipping sauce. These golden baby potatoes are tossed in olive oil, herbs and salt & pepper then baked until crispy.
While they’re absolutely delicious on their own, I served them with a creamy honey mustard dipping sauce for the perfect combination of flavors.
These crispy potatoes are an easy recipe for your next dinner party, or as a side dish to weeknight dinners. They pair well with my citrus & herb salmon or my tuna burgers with tahini cabbage salad.
The homemade honey mustard truly elevates this simple side dish, and can even be used as a salad dressing, as a dip for proteins, or a spread for wraps/sandwiches.
What you’ll need to make smashed potatoes
- Baby Yellow Potatoes
- Olive oil
- Fresh herbs, like parsley and cilantro
- Salt & pepper
- Homemade honey mustard dipping sauce: mayonnaise, dijon mustard, honey, apple cider vinegar, paprika, salt & pepper
- Start by boiling your baby potatoes in a large pot of water until fork tender, for about 15-20 minutes
- Once they’re soft, add them to a sheet pan and toss in the olive oil, herbs and salt & pepper
- Smash them down using the bottom of a cup
- Roast them in your preheated oven for about 40-45 minutes and serve with your honey mustard sauce
If preparing ahead of time, I suggest roasting the potatoes first, reheating them when ready to serve, then topping them with the sauce or serving it on the side.
Leftovers will stay good in the fridge for up 3-4 days. To reheat, you can warm them in the oven or air-fryer, and use any leftover honey mustard sauce on your favorite proteins.
This recipe is so simple and delicious, you guys are going to love it! You can tag me on Instagram if you try it 🙂
What to serve with your smashed potatoes:
Slow-roasted Lemon Dill Salmon
Harissa Lentil Burgers
Lemon Pesto Baked Cod
Honey Mustard Smashed Potatoes
Ingredients
- 1.5 -2 lbs baby potatoes
- 2 tbsp olive oil
- 1/4 cup mixed parsley and cilantro, chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
Honey Mustard Sauce
- 2 tbsp mayonnaise
- 2 tbsp dijon mustard
- 1 tbsp honey
- 1/4 tsp apple cider vinegar
- 1/8 tsp paprika
- Salt & pepper
Directions
- Preheat the oven to 400 F
- Bring a large pot of salted water to a boil and boil the potatoes for about 15-20 minutes, until they’re fork tender. Drain out the water and add the potatoes to a sheet pan
- In a small bowl, combine the olive oil, herbs and salt & pepper. Pour over the boiled potatoes and toss together to coat them evenly.
- Using the bottom of a glass, smash each potato down to flatten.
- Bake the potatoes for 25 minutes. Flip them and bake for an additional 15-20 minutes
- Prepare the honey mustard sauce by whisking together the mayo, mustard, honey, apple cider vinegar and spices until smooth. Serve as a dip with the roasted potatoes
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