Honey-Mustard Glazed Potatoes

These are the potatoes I serve when I can’t be bothered to make a mash, but honestly, after making them a few times, I actually prefer them! The potatoes get seasoned from within by adding a generous amount of salt (along with sugar and vinegar) to the cooking water. Then, they get smothered in the most delicious honey-mustard sauce that’s basically a jazzed up beurre monté (aka butter and water emulsification.) And as if that wasn’t enough I like to top it off with thinly sliced cornichons for a little pickle love (because why the heck not!) and voilà you’ve got very delicious potatoes that are stupidly easy to make!

Equipment

Here’s everything you need to make honey-mustard glazed potatoes with cornichons at home:

• medium pot
• colander
• chef’s knife
• cutting board

Get the full instructions and ingredients list below!

Cooking Tips

1. Fingerling potatoes are my potato of choice for this recipe, but it also works with baby yellow potatoes. I would avoid red skin baby potatoes because the skin is a little too thick and bitter. I would also avoid using large potatoes and cutting them into smaller pieces — the potato skin gives the sauce a textured surface to cling to, without absorbing.
2. The hardest part about this recipe is arguably the beurre monté sauce. But don’t sweat it! Beurre monté is just an emulsified butter sauce. The classical way to make it is by simmering water and whisking in cold butter until thick and glossy. I prefer to do the reverse and melt butter then whisk in cold water. I find this method is a little more forgiving and less likely to break. I’ve left a full breakdown in the recipe instructions.
3. Serve it with…glazed brussel sprouts, lemon-y green beans with gruyère and almonds, or leek and chorizo brioche stuffing.

Honey-Mustard Potatoes

Finger-licking good fingerlings

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Cook Time 30 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• 1 1/2 lbs fingerling potatoes
• 8 tbsp butter
• 1 tbsp honey
• 1 tbsp grainy mustard
• 5-10 cornichons, thinly sliced or small baby dill pickles
• 3 tbsp granulated sugar
• 3 tbsp red wine vinegar
• salt I'm using Diamond Crystal Kosher

Method

 

1. Add 1.5 lbs fingerling potatoes to a medium pot and fill with water. Stop when the water has covered the potatoes by about 1 inch. Season with 1/4 cup salt, 3 tbsp sugar and 3 tbsp red wine vinegar. Bring to a rapid boil, then reduce to a gentle boil. Cook potatoes until fork tender, about 8-10 minutes.
2. Strain the potatoes and set aside. Back in the pot, add 8 tbsp butter and heat on low. When the butter is melted, add 1/4 cup water to a 1 cup measuring cup, ideally one with a spout for easy pouring. Add 2-3 ice cubes and stir until cold.
3. Remove ice cubes and slowly whisk in cold water into melted butter, a tablespoon at a time, until the sauce slightly thickens and coats the back of a spoon. You should only need about 3 tbsp of water. Once emulsified, whisk in 1 tbsp honey and 1 tbsp grainy mustard.
4. Add the cooked potatoes to the butter sauce and toss to coat. Transfer to a serving platter and top with sliced cornichons.

Notes

If making ahead, keep the potatoes and the sauce separate until ready to serve. The sauce will keep in the pot, covered, on the lowest stove setting. However, if the sauce simmers rapidly for too long it will split and won’t come back together, so aim to keep it warm but not simmering. 

If the sauce is not emulsifying, add more water followed by a bit more cold butter (about a tablespoon of each at a time) and continue whisking until you get there.