Description
Golden potato wedges crisped in olive oil and oven-roasted until tender inside. They’re coated in a slightly sweet honey-mustard sauce with a touch of vinegar, then finished with chopped parsley for a fresh, herby bite.
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 2 tablespoons honey
- 1 teaspoon apple cider vinegar
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash and cut the potatoes into bite-sized wedges, then pat dry.
- In a large bowl, toss the potato wedges with olive oil, salt, and black pepper until evenly coated.
- Spread the potatoes in a single layer on the prepared baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and crisp.
- While the potatoes roast, whisk together Dijon mustard, whole grain mustard, honey, and apple cider vinegar in a small bowl.
- Remove the potatoes from the oven and transfer to a serving dish.
- Drizzle the honey mustard sauce over the hot potatoes and gently toss to coat.
- Sprinkle chopped parsley on top before serving.
Notes
- For extra crispy potatoes, soak cut wedges in cold water for 20 minutes and pat dry before tossing with oil.
- Adjust the honey and mustard ratio to suit your preferred balance of sweetness and tang.
- Leftover potatoes can be reheated in the oven or air fryer to restore crispness.
- Serve immediately for best texture and flavor.