Description
This delightful recipe combines tender baby potatoes with a creamy, tangy dressing, making it a heartwarming side dish for BBQs or weeknight dinners.
Ingredients
Scale
- 1.5 pounds baby potatoes
- 2 tablespoons honey
- 2 tablespoons mustard
- 3 tablespoons mayonnaise
- Salt, to taste
- Pepper, to taste
- 3 tablespoons olive oil
Instructions
- Begin by boiling the baby potatoes in a large pot of salted water until they are tender, about 15-20 minutes.
- While the potatoes are cooking, preheat your oven to 400°F (200°C).
- Drain the boiled potatoes and allow them to cool slightly. Then, gently smash each potato with a fork.
- Season the smashed potatoes generously with salt and pepper, then drizzle with olive oil.
- Spread them out on a baking sheet and roast in the oven for about 25-30 minutes, until crispy and golden brown.
- While the potatoes are roasting, whisk together in a bowl the honey, mustard, and mayonnaise until smooth and creamy.
- Once the potatoes are crisp, toss them in the honey mustard dressing and serve warm or chilled.
Notes
For herb-infused flavor, toss in fresh herbs. For a cheesy twist, add crumbled feta or cheddar. Leftovers can be stored for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg