An award for best side dish should go to this steps-cut honey mustard potato. It’s delicious and easy to make. No frying or baking, just a pan.
Since the potatoes are about to germinate, I have to find a quick way to consume them without fuss.
And here it is — cook in one pan with a simple sauce: honey and mustard with bouillon, olive oil, garlic powder added. The original recipe uses fresh minced garlic and herbs though. Pan-roast the potatoes until golden brown, pour over the sauce, done. It’s delicious!
However, ideally, the potato should be parboiled in salted water before pan-roasting, to season the potato till deep inside. If you don’t mind spend 10 more minutes on it, I strongly recommend to parboil it in well-salted water in advance.
If you’re up to a serious potato treat, then don’t miss this Best Roasted Potato with Preserved Lemon, and My Winter Time Potato Snack in 2 Ways.
One Pan Honey Mustard Potato Recipe
Simply pan-roast the potato and drizzle over the honey mustard sauce. In less than 15 minutes, you’ll have a wonderful side dish without sweating!
Ingredients
Serves 2 to 3
- 2 medium size potatoes, cut into chunks
- oil
- salt (to taste)
- black pepper
- fresh parsley, chopped
For the Honey Mustard Sauce
- 1 tbsp grain mustard
- 1 tbsp honey
- a pinch of salted vegetable bouillon powder
- 1 tsp garlic powder
- 1 tsp water
- 2 tsp olive oil
How to Make
- First, mix all the sauce ingredients in a small bowl.
- Warm a tbsp of oil a pan over medium-low heat, pan-roast the potatoes with the flat side facing down, and add a generous pinch of salt to season.
- Then flip to another flat side to roast, until most of the sides are golden brown. Cover with a lid and cook for a few minutes until cook through.
- Pour in the sauce and cook to your prefer consistency. Freshly crack in black pepper, garnish with parsley and serve.
Variation of Lazy One-Pan Potato
There is endless variations of potato recipes, but I particularly like to cook them as simple as possible. Simply put, I’m lazy.
Here’s my ultimate lazy way to cook: similar to the recipe above, I like to cut the potatoes into wedges, then pan-roast until golden, but forget about the sauce, just add salt, pepper, garlic powder and some dried herbs.
Love love love it! Curry Boy couldn’t stop eating it!
