These Smashed Potatoes with Honey Mustard Sauce are both crispy and tender with loads of flavor. The edges get perfectly golden and crunchy, while the inside stays soft and fluffy, all brought together by a tangy-sweet honey mustard sauce.
And the best part? We used our homemade mustard for the sauce, giving it a flavor that store-bought just can’t match.
One of our favorite things about recipes like this is how easy it is to incorporate fresh, seasonal ingredients. We love using potatoes from our garden or local farm, sprinkling herbs straight from the kitchen windowsill, and pairing them with sauces made from scratch.
It’s a little reminder that meals made from scratch with wholesome ingredients always taste better and feel better too.
Easy Satisfying Meals
Smashed potatoes hit that perfect balance of comfort and versatility. They’re tender and fluffy on the inside, crisp and golden on the outside, and they soak up sauces beautifully.
One of the best things, they pair well with just about everything. We love serving them with just about anything. From juicy roasted chicken to pan-seared pork chops or a fresh, crisp salad. They pair beautifully with roasted chicken, pork chops, or a fresh garden salad, making them a versatile addition to your table.
They’re simple enough for a weeknight, yet special enough to make for Sunday dinner or holiday gatherings. Whether it’s a busy weeknight dinner, a cozy Sunday meal, or a family gathering, these smashed potatoes are a simple, satisfying side dish everyone will love.
Two Methods to Make Extra Crispy Potatoes
The most method that yields the crispiest potatoes is boiling them first, then smashing them and baking them. However, I have a toddler and today, I didn’t have time to watch the potatoes cooking and the water boiling over. So, I used the double baking method. Still crispy and delicious. Just set a timer and forget about it.
Wholesome Smashed Potatoes with Honey Mustard Sauce
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Equipment
Ingredients
For the Smashed Potatoes:
- 1 ½ Pounds Potatoes small red or or Yukon gold potatoes
- 2 Tablespoons Olive Oil
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
- Fresh herbs optional, for garnish – rosemary or parsley works well
For the Honey Mustard Sauce:
- 3 Tablespoons Dijon Mustard or homemade mustard
- 1 ½ Tablespoons Honey
- 1 Tablespoon Mayonnaise optional for creaminess
- 1 Teaspoon Apple Cider Vinegar
- Pinch salt and pepper
Instructions
- Cook the potatoes. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15–20 minutes depending on size. Drain and let cool slightly. (If you’d prefer, see our notes for a twice-roasted method for extra-crispy potatoes.)1 ½ Pounds Potatoes
- Preheat the oven. While the potatoes are cooling, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Smash the potatoes. Arrange the potatoes in a single layer on the baking sheet. Using the bottom of a glass or a potato masher, gently press down each potato until it’s about ½-inch thick.
- Season and roast. Drizzle olive oil over the potatoes and sprinkle with garlic powder, salt, and black pepper. Roast for 20–25 minutes, or until edges are golden brown and crispy.2 Tablespoons Olive Oil, ½ Teaspoon Garlic Powder, ½ Teaspoon Salt, ¼ Teaspoon Black Pepper
- Make the honey mustard sauce. In a small bowl, whisk together your homemade mustard, honey, mayonnaise (if using), apple cider vinegar, salt, and pepper until smooth.3 Tablespoons Dijon Mustard, 1 ½ Tablespoons Honey, 1 Tablespoon Mayonnaise, 1 Teaspoon Apple Cider Vinegar, Pinch salt and pepper
- Serve. Drizzle the warm sauce over the potatoes or serve it on the side for dipping. Sprinkle with fresh herbs if desired and enjoy immediately.Fresh herbs
Notes
Twice-Roasted Method for Extra Crispy Potatoes
For the ultimate crispy-crunchy edges with tender interiors, try this two-step roasting method:- First roast
Place the cooked potatoes on a baking tray, drizzle lightly with olive oil, and roast at 400°F (200°C) for 15–20 minutes to start building a golden exterior. - Smash
Remove from the oven and gently press each potato to about ½-inch thick. - Second roast
Drizzle with more olive oil and season with garlic powder, salt, and black pepper. Roast again at 425°F (220°C) for 15–20 minutes, until edges are extra crispy. - Finish
Drizzle with homemade honey mustard sauce, sprinkle with fresh herbs, and serve hot.
Pro tip: For extra crunch, broil the potatoes for the last 2–3 minutes of the second roast.
Nutrition
Tips and Variations
- Crispier potatoes. Broil for 2–3 minutes at the end for extra crunch.
- Add a little spice. Sprinkle smoked paprika or cayenne into the seasoning mix.
- Make it rich. Toss roasted potatoes with a little melted butter before adding the sauce.
- Use homemade mustard. This is a wonderful way to showcase your homemade mustard. Adjust flavors to your liking; whole grain, spicy, sweet, or tangy.
Easy Meal Prep
These potatoes can be roasted ahead of time and reheated in the oven. Prepare the honey mustard sauce fresh to keep it vibrant and tangy.
For us, these are the ultimate comfort food and for me, they are time savers. They’re a perfect option for busy weeknights or as part of a make-ahead holiday meal.
Why We Love This Recipe
Smashed potatoes aren’t just a side; they’re comfort food in every bite. Crispy, golden edges meet soft, tender centers, and the homemade honey mustard sauce brings it all together with sweet, tangy flavor.
Perfect for weeknight dinners, holiday meals, or casual get-togethers, this recipe is a family favorite that will quickly become a staple in your kitchen. For us, it’s the ultimate cozy, homemade side dish. You might even find everyone going back for seconds, so I make extra!
My family loved this!