These potatoes are like no other potato I’ve had before. Toasting them on the stovetop whole develops this snappy tight skin leaving for a creamy explosion of potato with every bite. My favorite part of these potatoes is the honey garlic coating that picks up pieces of mustard seeds as they are tossed. I could eat these with a toothpick and dip them into a sauce or I can eat these with my prime rib dinner. We can’t ever have enough good potato recipes.

Something I love about this potato recipe over all else is how little processing it takes to make these. Clean your potatoes and toss them into a hot pan with olive oil and cover to let them steam. These have the same snap as a good baked potato. Be sure to scour your store with baby potatoes because it works best when they are smaller. This can be a fun scout at farmers markets and road trips. This potato cooking method will be a go to from now on.

This glaze should be something you think about moving forward with all your root vegetable recipes. A garlic chili crunchy that is deglazed with honey and two mustards. It’s simple and effective.

Making these potatoes for a crowd? Cook the potatoes ahead of time and when it comes time to serving these either as an appetizer or side dish, just heat the oil with the garlic and chili, toss in the cooled cooked potatoes and toss over low heat. Finish with the honey mustard and bam! Your potato game will never be the same again.