Description
Crispy golden roasted potatoes tossed in a sweet and savory honey garlic glaze that’s absolutely irresistible. This easy side dish transforms simple potatoes into a restaurant-quality accompaniment that pairs perfectly with any main course. The caramelized edges and sticky glaze make these potatoes impossible to resist!
Ingredients
Scale
- 3 pounds Yukon Gold or baby red potatoes, cut into 1-inch pieces
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika (optional)
- 4 tablespoons honey
- 4-6 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 tablespoon soy sauce (or tamari for gluten-free)
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 teaspoon fresh thyme leaves (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease with cooking spray. Position the oven rack in the center for even heat distribution.
- Prepare the potatoes by washing them thoroughly and cutting into uniform 1-inch pieces. Pat them completely dry with paper towels or a clean kitchen towel – this step is crucial for achieving crispy exteriors.
- Season the potatoes by placing them in a large mixing bowl. Drizzle with olive oil, then add salt, black pepper, garlic powder, and paprika. Toss thoroughly until every potato piece is evenly coated with oil and seasonings.
- Arrange on baking sheet in a single layer, making sure the potatoes aren’t crowded or touching too much. Overcrowding creates steam, which prevents crisping. Use two baking sheets if necessary.
- Roast for 30-35 minutes, flipping the potatoes halfway through cooking time (around the 15-minute mark). The potatoes are done when they’re golden brown with crispy edges and fork-tender inside.
- Make the honey garlic sauce during the last 10 minutes of roasting. In a small saucepan over medium heat, melt the butter. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned. Add honey, soy sauce, and red pepper flakes. Simmer for 2-3 minutes, stirring constantly, until the sauce thickens slightly and becomes glossy.
- Toss potatoes with sauce by transferring the roasted potatoes to a large bowl. Pour the warm honey garlic sauce over the potatoes and toss gently but thoroughly to coat every piece. The residual heat will help the sauce cling beautifully.
- Garnish and serve immediately, topped with fresh chopped parsley and thyme if desired. Serve hot for the best texture and flavor experience.
Notes
- For extra crispy potatoes, soak cut potatoes in cold water for 30 minutes before roasting, then pat completely dry.
- Don’t skip flipping the potatoes halfway through – this ensures even browning on all sides.
- If your honey garlic sauce becomes too thick, thin it with a teaspoon of water or chicken broth.
- The sauce can be made ahead and reheated gently before tossing with potatoes.
- Fresh garlic is essential for authentic flavor – don’t substitute with powder in the sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately ⅙ of recipe)
- Calories: 245
- Sugar: 12g
- Sodium: 485mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg