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


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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

How to Make Valley Green's Potatoes Dijon


  • 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.

Printable Recipe Card

About Valley Green's Potatoes Dijon

Course/Dish: Potatoes

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