Valley Green's Potatoes Dijon

Cindy DeVore


I love using small potatoes for a variety of side dishes. It's easy to get creative with them!

I make a simple Dijon sauce that uses locally-sourced, raw honey, and it's delicious. With that in mind, I wondered how it would taste drizzled over some gently mashed small potatoes.

Needless to say, it was a hit. So here's the how-to, and I hope you enjoy this savory side dish!

★★★★★ 1 vote
10 Min
1 Hr


1 lb
small gold potatoes (organic)
1 1/2 to 2 c
water (baking dish should be a little less than half filled)
olive oil for drizzling
2-4 pinch
kosher salt
1/3 c
honey (raw and locally-sourced is best)
2 Tbsp
good dijon mustard


1Preheat oven to 400 degrees. Wash potatoes and place in an even layer into a baking dish. Pour in water and cover with foil. Bake at 400 degrees for 50 minutes.
2Leave oven on at 400, and carefully remove the potatoes (being cautious not to spill the scalding water inside the baking dish). Uncover dish and place each potato onto a large baking sheet. (Use a sheet with a lip to prevent spillage.) Drizzle each potato with a small amount of olive oil.
3With a masher, partially flatten each potato. Season generously with salt.
4In a small bowl, combine honey and Dijon mustard and mix well to make a sauce. With a spoon, drizzle the honey Dijon sauce over each potato. Season once more with salt if desired.
5Place baking sheet into oven, and bake for 8 to 10 minutes more at 400 degrees.

About Valley Green's Potatoes Dijon

Course/Dish: Potatoes