1-Getting started: Getting started with honey mustard potatoes is as fun as it is simple, and I’m excited to walk you through each step so you feel confident in the kitchen. First things first, crank up your oven to 425°F (220°C) and give a sheet pan a quick grease to avoid any sticking drama. Then, chop those 1.5 pounds of baby potatoes into small, even pieces and toss them into a big bowl trust me, uniform sizes mean even cooking and that perfect crispy finish.

2-Next, in a smaller bowl, mix together 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 tablespoon whole-grain mustard, and 2 tablespoons honey; whisk in 1/4 cup olive oil until it’s all smooth and blended. Pour this yummy sauce over your potatoes and give everything a good toss so every piece gets that sweet-tangy coating. Spread them out in a single layer on your prepped baking sheet, sprinkle with salt and pepper, and you’re ready to roast.

3-Pop them in the oven for 20 to 25 minutes, remembering to stir halfway through for that even golden brown crispiness. Once they’re done, pull them out, let them cool just a bit because that honey mix gets hot, and finish with a sprinkle of fresh thyme. If you’re adapting for dietary needs, like using dried herbs, mix them into the sauce before roasting it’s that easy to make it your own!