Roasted Red Potatoes

Ingredients

• 454 gred potatoes
• 15 mlkosher salt
• 30–45 mlmelted butter
• 30 mlhoney
• 5 mlground mustard
• 2.5 mlsalt
• 1.25 mlpepper
• 30 mloil
• to tasteflaked sea salt

Instructions

1. 1

   Heat the oven

   Heat the oven to 204°C (400°F) and drizzle oil over a baking tray. For the air fryer option, preheat it to 204°C (400°F) instead.

2. 2

   Boil the water

   Bring a large pan of water to the boil over a high heat.

3. 3

   Cook the potatoes

   Halve or quarter the potatoes, depending on their size. Add them to the boiling water with 15 ml kosher salt and stir. Boil until tender.

4. 4

   Dry and season

   Drain the potatoes and let the pan steam-dry them. Put the lid on and shake the pan vigorously, then remove the lid and salt the potatoes.

5. 5

   Heat the tray

   Put the oiled baking tray in the oven to heat, taking care to remember it is there.

6. 6

   Coat the potatoes

   Take the tray out of the oven, add the potatoes and stir to coat them in the oil.

7. 7

   Roast until crisp

   Roast for 30–40 minutes, stirring halfway through, until crisp. For the air fryer, cook for 18–22 minutes, stirring halfway through.

8. 8

   Add the dressing

   Remove the potatoes from the oven. Mix the butter, honey, ground mustard, salt and pepper in a dish, then drizzle the mixture over the potatoes and stir well. Finish with flaked sea salt.

What are roasted red potatoes?

Roasted potatoes are a familiar side dish in many British and American-style home meals, though this recipe’s honey dressing gives them a sweeter finish than a classic roast. Red-skinned potatoes are boiled first, then roasted so the outside can crisp while the inside stays tender.

The combination of honey, butter and ground mustard balances sweetness with a savoury, gently sharp note. The recipe also offers an air fryer route for a shorter cooking time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 226 calories, 2g protein, 27g carbs, 13g fat.

The potatoes provide most of the carbohydrates, while the butter and oil contribute most of the fat; the recipe contains little protein. Pair a serving with a protein-rich main and some vegetables for a more balanced plate.

Choosing the potatoes

Red potatoes: their thin skins can be left on, and cutting them into halves or quarters gives the pieces a similar size for cooking.

Even pieces: choose the cut according to the size of each potato, as the method calls for boiling them until tender before roasting.

Boiling and drying

Salted water: the potatoes boil with a tablespoon of kosher salt, which seasons them before they reach the oven.

Steam-drying: after draining, the recipe uses a lid and a vigorous shake to help dry the potatoes. Do this carefully while the pan is hot, then season them as directed.

Getting a crisp finish

Preheated oil: heating the oiled tray before adding the potatoes helps start the roasting process as soon as they hit the pan. Remember to remove the hot tray carefully.

Room to roast: stir the potatoes halfway through the stated cooking time so they brown on more than one side. The recipe gives 30–40 minutes for the oven or 18–22 minutes for the air fryer.

The honey-mustard coating

Melted butter: it helps carry the honey, ground mustard, salt and pepper across the potatoes. The recipe allows 2–3 tablespoons, so choose the amount you prefer within that range.

Finish after roasting: mix the dressing separately and drizzle it over the cooked potatoes, then stir to coat. Add flaked sea salt at the end for a savoury finish.

What to serve alongside

These potatoes pair well with roasted or grilled mains, or with a simple salad or green vegetables for contrast. Their honeyed coating also suits savoury dishes that benefit from a sweet-and-sharp side.

Recipe notes & tips

• Cut the potatoes into similar-sized pieces so they cook at a similar pace.
• Boil them until tender before roasting, as the recipe directs.
• Shake the drained potatoes in the covered pan to help steam-dry them.
• Heat the oiled tray before adding the potatoes, and handle it carefully.
• Stir the potatoes halfway through cooking for more even browning.
• Add the honey-butter mixture after roasting so it coats the finished potatoes.

Variations

• Air fryer: Use the air fryer at 204°C (400°F) and cook for 18–22 minutes, stirring halfway through.
• Butter choice: Use 2 tablespoons of melted butter for a lighter coating or 3 tablespoons for a richer one.
• Mustard balance: Adjust the ground mustard within the stated amount to suit your preferred level of sharpness.
• Salt finish: Add flaked sea salt sparingly at the end, then taste before adding more.
• Potato size: Halve smaller potatoes and quarter larger ones so the pieces are more even.

Common mistakes to avoid

• Uneven pieces: cut the potatoes into halves or quarters according to size so they cook more evenly.
• Skipping the drying step: drain and steam-dry the potatoes before roasting to avoid carrying excess water onto the tray.
• Cold tray: heat the oiled tray in the oven before adding the potatoes, as the method specifies.
• Forgetting to stir: turn the potatoes halfway through the oven or air fryer cooking time for more even crisping.
• Adding the dressing too early: drizzle it over the potatoes after roasting, then stir to coat.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat in an oven or air fryer until hot to help bring back some crispness; the honey-butter coating may soften the potatoes as they stand.

Frequently asked questions