Crispy Honey Potatoes
Crispy Honey Potatoes are roasted until they’re deeply golden and crunchy, then tossed in a buttery garlic honey glaze that clings to every edge.
I like this recipe because it’s that mix of sweet-salty and garlic-buttery that works with almost any main. The glaze is shiny and sticky in the best way, and the potatoes stay crisp instead of going soft right away.
For me, these are especially good as a weeknight side with chicken or pork, but they also fit right in on a holiday table when you want something a little different than plain roast potatoes.
Why You’ll Love This Recipe
That crispy edge: The outsides get crunchy and browned, while the centers stay tender. It’s the kind of potato texture I always want from the oven.
Sweet-salty glaze: Honey, butter, and garlic make a simple glaze that tastes bold without needing a long ingredient list.
Reliable for dinner: This is one of those sides that works with steak, chicken, salmon, or even just a big salad when you need something filling.
Easy to adjust: You can make it a little spicy with red pepper flakes, or keep it simple and finish with just parsley and flaky salt.
Great for serving: They look nice on a platter and hold up well for a bit, so you’re not rushing to serve the second they’re done.
Key Ingredients
Potatoes
- Baby potatoes: I like baby Yukon gold or baby reds here because they roast up creamy inside and crisp well on the outside. If all you can find are regular Yukon golds or red potatoes, just cut them into similar-sized chunks.
- Kosher salt: This seasons the potatoes from the start, especially since they get a quick boil. If you’re using fine salt, you may want a little less.
- Cornstarch: Don’t skip it. It gives the potatoes that dry, slightly rough coating that turns into a crisp crust in the oven.
- Olive oil: Helps the potatoes brown and keeps the seasoning sticking. Any neutral oil works too if that’s what you have.
- Garlic powder: This is for an even garlic flavor all over the potatoes. Fresh garlic goes in the glaze, so you get both.
- Smoked paprika: Adds a little smoky warmth and makes the color look extra good. Regular paprika works if needed, but smoked is better here.
- Black pepper: Just enough to give the sweet glaze some bite.
Honey glaze
- Honey: This is the main sweetness, and it caramelizes a bit when the glazed potatoes go back in the oven. Use a honey you like the taste of since it really shows up.
- Unsalted butter: Makes the glaze taste rich and helps it coat the potatoes. If you only have salted butter, just go easy when you add extra salt later.
- Garlic: Fresh is best here. Jarred minced garlic works in a pinch, but the flavor is sharper and a little less sweet.
- Apple cider vinegar: This keeps the glaze from tasting flat and cuts through the butter. If you don’t have it, a small splash of lemon juice can work too.
- Salt: I usually add a couple pinches at the end after tasting the glaze. Honey varies a lot, so it’s worth adjusting.
Finish
- Fresh parsley: Adds a clean, fresh bite and looks nice on the plate. If you’re not a parsley person, chopped chives are also good.
- Red pepper flakes: Optional, but I like a little heat with the honey. Add more at the table if you’re feeding mixed spice levels.
- Flaky salt: Also optional, but it’s great for that last salty crunch on top right before serving.
Recipe Instructions
- Preheat the oven: Heat the oven to 425°F. Line a sheet pan with parchment paper.
- Cut the potatoes: Cut the baby potatoes into about 1-inch pieces so they roast evenly.
- Boil the potatoes: Boil the potatoes in salted water until just tender, about 8 to 10 minutes. Drain, then let them sit in the colander for about 5 minutes to steam dry.
- Season the potatoes: Toss the potatoes with cornstarch first, then toss with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
- Roast: Spread the potatoes cut side down on the prepared sheet pan, leaving space between pieces. Roast for 20 minutes, flip, then roast another 15 to 20 minutes, until deeply golden and crisp.
- Make the glaze: Melt the butter in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds, then stir in the honey and apple cider vinegar and simmer 1 to 2 minutes, until glossy.
- Toss and set the glaze: Toss the roasted potatoes in the glaze until coated, then return them to the sheet pan and roast 3 to 5 minutes to help the glaze set.
- Finish and serve: Sprinkle with parsley and add red pepper flakes and flaky salt if you want. Serve warm.
My Tips!
This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.
Recipe Tips & Tricks
Let the potatoes steam dry. That five minutes in the colander matters. The drier the surface, the crispier the roast.
Give them space on the pan. If the potatoes are crowded, they steam and get softer. I’d rather use a second pan than pile them up.
Roast cut-side down first. You get better browning where the potato makes contact with the pan. It’s a simple thing that really helps the crust.
Don’t cook the garlic too long. Thirty seconds is enough to take the raw edge off. If it browns, it can taste a little bitter in the glaze.
Taste the glaze before you toss. Honey varies a lot, so I usually adjust with a pinch of salt or an extra tiny splash of vinegar if it needs it.
Simple tweaks
Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.
Serving Suggestions
- Chicken: I like these with simple roasted or grilled chicken thighs. The honey-garlic glaze works really well with crispy chicken skin.
- Pork: Serve them next to pork chops or tenderloin with a little extra parsley on top. It’s an easy dinner that feels put together.
- Salad: A crunchy chopped salad (cucumber, tomato, red onion) is nice on the side. Something fresh helps when the potatoes are buttery.
- Veggies: Add a sheet pan of broccoli or green beans to the oven while the potatoes roast. You can toss the veggies with lemon and salt and call it done.
Eat it later
This section explains how to store leftovers properly and how far in advance the recipe can be prepared.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. The glaze will soak in a bit as they sit, which is normal.
To reheat, I prefer the oven or air fryer to bring back some crispness. A microwave works for speed, but the potatoes will be softer.
If you want to make this recipe ahead, roast the potatoes until crisp and hold off on glazing. Warm them back up in the oven, then toss with the glaze and roast a few minutes to set it.
You can also freeze them, but the texture won’t be quite the same once thawed. If you do freeze, reheat in the oven or air fryer so they don’t turn soggy.
It could help!
Before you close the tab or print the recipe, scroll through these quick answers.
Recipe FAQs
Can I use Yukon gold or red potatoes instead of baby potatoes?
Yes. Yukon golds and red potatoes both work well here. Just cut them into 1-inch pieces so everything roasts at the same pace.
Do I have to boil the potatoes first?
No, but I like the boil-and-roast method because it gives you a fluffy inside and a crisp outside. If you skip boiling, bake them longer (about 50 to 55 minutes total) and expect the centers to be a little less fluffy.
Can I make these in the air fryer?
Yes. Cook the potatoes at 400°F for about 18 to 22 minutes, shaking halfway through, then toss with the glaze and air fry another minute or two if you want to set it a bit.
How do I keep the glaze from burning?
Keep the glaze simmer brief on the stove and only roast the glazed potatoes for a few minutes at the end. Honey can darken quickly, so that short “set the glaze” time is plenty.
Can I make this vegan?
You can. Use vegan butter and swap the honey for maple syrup. The flavor shifts a little, but it still works and still gets that sticky coating.
Keep it with you
The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.
MORE RECIPES TO TRY
Crispy Honey Potatoes
Ingredients
Potatoes
- 2 lb baby potatoes
- 1 tsp kosher salt
- 1 tbsp cornstarch
- 2 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp black pepper.
Honey glaze
- 3 tbsp honey
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- 1 tbsp apple cider vinegar
- salt to taste.
Finish
- fresh parsley for garnish
- red pepper flakes optional
- flaky salt optional.
Instructions
Prep potatoes
- heat oven to 425 F
- cut potatoes into 1 inch pieces
- boil in salted water until just tender 8 to 10 minutes then drain and steam dry 5 minutes
- toss potatoes with cornstarch then olive oil garlic powder paprika salt and pepper until coated.
Roast
- spread potatoes cut side down on a parchment lined sheet pan leaving space
- roast 20 minutes then flip and roast 15 to 20 minutes until deeply golden and crisp.
Glaze and serve
- melt butter in a skillet over medium heat then add garlic and cook 30 seconds
- stir in honey and vinegar and simmer 1 to 2 minutes until glossy
- toss roasted potatoes in the glaze until evenly coated then return to the pan and roast 3 to 5 minutes to set the glaze
- finish with parsley and optional red pepper flakes and flaky salt.
