Notes
Ingredients
- 1½ lbs fingerling, baby red, or baby gold potatoes, washed
- 3 Tbsp olive oil
- 2 Tbsp honey
- 3 Tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- ½ tsp paprika
- Kosher salt and freshly ground black pepper, to taste
- 1 Tbsp fresh chives, chopped (for garnish)
- Preheat the oven to 425°F (220°C) and lightly grease a rimmed baking sheet. Halve any larger potatoes for even sizes.
- In a large bowl, whisk together the olive oil, honey, Dijon, garlic powder, onion powder, thyme, paprika, salt, and pepper.
- Add the potatoes and toss to coat. (For the crispiest, no-burn result: toss in just oil and spices first, roast 15 minutes, then toss with honey and mustard.)
- Spread in a single layer on the baking sheet. Roast about 30 minutes, flipping halfway, until golden and fork-tender.
- Sprinkle with chives and flaky salt. Serve warm.
- To keep the honey from burning, glaze the potatoes for only the last 10 to 15 minutes of roasting.
- Do not crowd the pan; a single layer is key to crispy potatoes.
- Reheat leftovers in a hot oven or air fryer to restore crispiness.