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Honey Garlic Roasted Potatoes – Christmas Dinner Sides

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds baby potatoes (Yukon Gold or red potatoes), halved or quartered if large
  • 3 tablespoons olive oil
  • 1 tablespoon unsalted butter, melted
  • 2–3 tablespoons honey (adjust to taste)
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt (more to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1 tablespoon fresh parsley, chopped, for garnish
  • Zest of 1/2 lemon (optional, for brightness at the end)

Method
 

  1. Preheat the oven: Set to 425°F (220°C). Place a large, rimmed baking sheet in the oven to heat up while you prep. A hot pan helps the potatoes crisp.
  2. Prep the potatoes: Rinse and dry thoroughly. Cut baby potatoes into even pieces so they roast at the same rate. Drying is essential for browning.
  3. Make the honey-garlic mixture: In a large bowl, whisk together olive oil, melted butter, honey, minced garlic, salt, pepper, smoked paprika, thyme, and red pepper flakes if using.
  4. Toss to coat: Add the potatoes to the bowl and toss until every piece is glossy and well coated. Don’t leave any garlic clumps stuck to the bowl—scrape it all onto the potatoes.
  5. Roast on a hot pan: Carefully remove the preheated baking sheet. Spread the potatoes cut-side down in a single layer with space between pieces. This spacing encourages crisp edges.
  6. Roast and turn: Roast for 20 minutes. Flip the potatoes with a spatula, then roast another 15–20 minutes until deeply golden and crisp at the edges.
  7. Finish and season: Transfer to a serving dish. Sprinkle with fresh parsley and lemon zest. Taste and add a pinch of salt if needed.
  8. Serve hot: These are best right away, while the edges are crackly and the glaze is sticky-sweet.