These fantastic honey roasted potatoes are an excellent side dish to serve with your favorite main course. Potatoes are covered in a sticky honey glaze and roasted in the oven to crispy perfection.
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Roast potatoes is a classic side that just goes with everything. They are commonly served as part of a traditional Sunday roast dinner, but you can actually enjoy them with a wide range of dishes.
Ingredients
To make this easy recipe, you will need potatoes, honey, olive oil, onion, garlic, paprika and salt.
The onion, garlic and paprika will improve the flavor of the dish, but can be omitted if necessary. If you do, I recommend adding any other herbs or seasoning, like rosemary.
Type of potatoes
Any potatoes can be roasted, and you can choose your favorite to use in this recipe.
Baby potatoes, Yukon Gold and red potatoes are common choices, and they are all well suited for roasting.
Keep in mind that the size and type of potatoes you use will affect the roasting time, and certain potatoes can roast faster than others.
Instructions
Start by preheating your oven to 410 °F / 210 °C.
Finely dice the onion and garlic, and dice the potatoes into large chunks.
Combine the oil, honey, potatoes, garlic, onion and seasoning in a bowl. Stir to coat the potatoes evenly.
Place the potatoes on a baking sheet covered baking tray, and roast them in the oven for about 45 minutes, or until they are nicely browned, and can easily be pierced with a fork. Turn the potatoes halfway through the cooking time.
Top tips
This recipe is super easy, but here are my very best advice on how to make the best honey roasted potatoes:
- You can peel the potatoes or keep the skin on - this is completely up to your preference. I like to keep mine on, as they give the potatoes a really nice texture.
- The onions will most likely be burned by the time the potatoes are finished cooking. This is fine, their main purpose is to add a little flavor to the potatoes while they cook.
- Your oven might cook fast or slower than mine. Keep an eye on the potatoes. They are ready to serve when you can easily pierce them with fork with little resistance.
Serving suggestions
Honey roasted potatoes are a fantastic versatile side dish. They can be served with pretty much any main course you could imagine, but are particularly well suited to be served with roast meat.
Serve them with your Sunday roast dinner, like air fryer whole chicken, with steak or even when you're having a BBQ. For more ideas, see what to serve with roast.
I like to serve potatoes with a sauce or dip. Honey glazed potatoes are particularly tasty served with homemade ranch, ketchup, yogurt dill sauce or even cheesy Tex Mex sour cream sauce.
Variations
I love to make variations to my potatoes depending on what I want to serve them with. Adding some additional seasoning or flavors can really enhance the dish!
Vegan: For a vegan alternative, you can either omit the honey and just make regular roasted potatoes, or you can use agave syrup instead.
With parmesan: I actually love these potatoes with a sprinkle of parmesan on top. It gives the potatoes a cheesy, savory twist.
Spicy: You can add some red chili flakes for a spicy version of the dish. I love spicy food, and often end up adding some chili to everything!
Rosemary: Rosemary roasted potatoes are so good served with red meat. You'll only need about ½ tsp.
Leftovers
You can store leftover potatoes in an airtight container in a refrigerator for up to 3 days. Keep in mind that the leftover potatoes will most likely be slightly softer and not as crispy, but they will still taste great!
The potatoes can be reheated for a minute in a microwave, or for 3-4 minutes in an air fryer, then served as a side with future meals.
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Frequently asked questions
Boiling potatoes before roasting them can help them to get really crispy on the outside, while being really soft and fluffy on the inside. However, it's not necessary, and you can make fabulous roasted potatoes without boiling them first.
Recipe
Honey Roasted Potatoes
Ingredients
Instructions
- Start by preheating your oven to 410 °F / 210 °C.
- Finely dice the onion and garlic, and dice the potatoes into large chunks.
- Combine the oil, honey, potatoes, garlic, onion and seasoning in a bowl. Stir to coat the potatoes evenly.
- Place the potatoes on a baking sheet covered baking tray, and roast them in the oven for about 45 minutes, or until they are nicely browned, and can easily be pierced with a fork. Turn the potatoes halfway through the cooking time.
Notes
- You can peel the potatoes or keep the skin on – this is completely up to your preference. I like to keep mine on, as they give the potatoes a really nice texture.
- The onions will most likely be burned by the time the potatoes are finished cooking. This is fine, their main purpose is to add a little flavor to the potatoes while they cook.
- Your oven might cook fast or slower than mine. Keep an eye on the potatoes. They are ready to serve when you can easily pierce them with fork with little resistance.
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