Wholesome Smashed Potatoes with Honey Mustard Sauce

5 from 1 vote

Wholesome Smashed Potatoes with Honey Mustard Sauce

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.

Prep Time10

Cook Time55

Total Time1 5

Course: Appetizer, Side Dish

Cuisine: American

Keyword: appetizer recipe, comfort food, potato recipe, side dish recipe

Servings: Servings

Calories: 251kcal

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Equipment

baking sheet

Soup Kettle

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