Irresistible Smashed Potatoes with Honey Mustard Sauce

If you’re looking for a side dish that’s simple, comforting, and just a little indulgent, these Smashed Potatoes with Honey Mustard Sauce are an absolute winner. They’re crispy on the edges, soft and tender on the inside, and perfectly coated with a tangy-sweet honey mustard sauce that keeps everyone coming back for more.

Prep Time10

Cook Time55

Total Time1 5

Course: Side Dish

Cuisine: American

Keyword: easy meals, easy recipe, easy side dish, holiday side dish, potato recipe, steak side dish

Servings: Servings

Calories: 249kcal

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Kitchen Essentials

Half Sheet Baking Pan

Dutch Oven

Tongs

Ingredients

For the Smashed Potatoes:

1 ½ Pounds Potatoes Small Red Potatoes 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 of 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 would rather bake, see the notes section for our double baking method.
1 ½ Pounds Potatoes
Preheat the oven. While 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. Place the cooked 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 in the oven 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 Dijon 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 of salt and pepper
Serve. Drizzle the honey mustard sauce over the warm smashed potatoes or dip the potatoes in the sauce. Sprinkle with fresh herbs if desired, and enjoy immediately.
Fresh herbs

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Notes

Alternative Method: Twice-Roasted for Extra Crispy Potatoes

If you want your smashed potatoes to have next-level crispiness, try this two-step roasting method.

First roast
Place potatoes on a baking tray and drizzle lightly with olive oil and roast at 400°F (200°C) for 15–20 minutes. This helps start building a golden exterior and makes sure the potatoes are cooked inside.

Smash
Remove the roasted potatoes from the oven and gently smash each one to about ½-inch thickness.

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, or until the edges are extra crispy and golden brown.

Finish with honey mustard
Drizzle with your homemade honey mustard sauce, sprinkle with fresh herbs, and serve hot.

Pro tip. For even more crunch, broil the smashed potatoes for the last 2–3 minutes of the second roast.

This “twice-roasted” method gives you the best of both worlds: soft, creamy interiors with edges that have a satisfying crunch. It’s especially perfect if you’re making these for guests or a special dinner.

Nutrition