For an irresistible side dish that’s both sweet and savory, look no further than these Honey Mustard Skillet Potatoes. Baby or fingerling potatoes are cooked to golden perfection, then tossed in a flavorful honey mustard sauce infused with garlic, onion powder, and a touch of paprika. The result is a dish that’s crispy on the outside, soft on the inside, and bursting with flavor. Finished with fresh chopped chives, these skillet potatoes are perfect for pairing with any main course or serving as a delicious standalone snack.
Ingredients:
- 1 pound of assorted baby potatoes or fingerling varieties
- 2 tablespoons olive oil
- ¼ cup chicken broth
- 1 tablespoon honey
- ¼ cup Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon of freshly chopped chives, to sprinkle on top as a garnish
Instructions:
- Prepare the Potatoes: Rinse and scrub the baby or fingerling potatoes, then slice them in half lengthwise. Use a paper towel to gently dry them, eliminating any extra moisture.
- Cook the Potatoes: In a large frying pan, warm the olive oil over medium heat. Add the potatoes, cut side down, and cook for 8-10 minutes until they are golden brown and crisp. Stir occasionally to ensure even cooking.
- Add the Broth and Seasonings: Pour the chicken broth into the skillet and reduce the heat to low. Stir in the garlic powder, onion powder, oregano, paprika, salt, and pepper. Cover the skillet and let the potatoes cook for another 10 minutes, or until they are tender and the broth has mostly evaporated.
- Make the Honey Mustard Sauce: In a small bowl, whisk together the Dijon mustard, honey, and a pinch of salt and pepper. Pour the honey mustard sauce over the potatoes, tossing them gently to coat.
- Finish and Serve: Continue cooking the potatoes for an additional 2-3 minutes to allow the sauce to thicken and glaze the potatoes. Remove from heat, garnish with freshly chopped chives, and serve immediately.
Conclusion:
These Honey Mustard Skillet Potatoes are the perfect balance of sweet and tangy flavors, combined with the earthiness of tender baby potatoes. The honey mustard sauce adds a delightful glaze, while the garlic, onion, and paprika provide subtle layers of flavor. Garnished with fresh chives, this easy and versatile side dish pairs wonderfully with grilled meats, roasted vegetables, or can be enjoyed on its own for a simple yet satisfying meal.
Honey Mustard Skillet Potatoes with Chives
Ingredients
- 1 pound of assorted baby potatoes or fingerling varieties
- 2 tablespoons olive oil
- ¼ cup chicken broth
- 1 tablespoon honey
- ¼ cup Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon of freshly chopped chives to sprinkle on top as a garnish
Instructions
- Prepare the Potatoes: Rinse and scrub the baby or fingerling potatoes, then slice them in half lengthwise. Use a paper towel to gently dry them, eliminating any extra moisture.
- Cook the Potatoes: In a large frying pan, warm the olive oil over medium heat. Add the potatoes, cut side down, and cook for 8-10 minutes until they are golden brown and crisp. Stir occasionally to ensure even cooking.
- Add the Broth and Seasonings: Pour the chicken broth into the skillet and reduce the heat to low. Stir in the garlic powder, onion powder, oregano, paprika, salt, and pepper. Cover the skillet and let the potatoes cook for another 10 minutes, or until they are tender and the broth has mostly evaporated.
- Make the Honey Mustard Sauce: In a small bowl, whisk together the Dijon mustard, honey, and a pinch of salt and pepper. Pour the honey mustard sauce over the potatoes, tossing them gently to coat.
- Finish and Serve: Continue cooking the potatoes for an additional 2-3 minutes to allow the sauce to thicken and glaze the potatoes. Remove from heat, garnish with freshly chopped chives, and serve immediately.