Roasted Honey-Dijon Potatoes with Fresh Rosemary

So I have this reflex — let’s just call it the Canadian reflex — that kicks into high gear somewhere around the back half of September.  It’s a not-so-quiet anxiety of sorts that appears to be hardwired into my brain and prevents me from staying inside on unseasonably warm, sunny days.  Try as I might to tie my ankles to a piano, I cannot stop myself from dropping everything to dart outside and soak in those last, delicious days of summer.

And what now.

There appears to be no sign of fall.  No changing weather and no turning leaves.  No cold breeze in the air to trigger the resurrection of warm, cozy sweaters or signal the desire to sit with a warm cup of ginger tea.  No more excuses to linger and no need to savour the fleeting moment.

The weather is precisely the same here, every day.  Sunny. Warm.  Rest and Repeat.

(I’m not certain that’s a complaint.  Merely an observation).

But I will say that my body and brain don’t quite know what to make of it yet.

And while I’m not seeing the seasonal transition, I know my loved ones are experiencing it and in a weird kind of way, I’m living it too (a bit like a phantom fall).  So in honour of fall and the flood of memories and sensory delights it represents, I’m sharing one of our family’s favourite autumnal sides.  A delicious roast potato recipe that truly could not be any simpler. It will take you about 5 minutes to whip-up the glaze for these potatoes and the rest is cooking time.  You can even chop the potatoes ahead of time and store them in a bowl of water in the fridge overnight.

I often make this recipe with sweet potato but I recently picked up some lovely spuds from a local grower and decided to use them here.

Keep those fingers off the prize until they’re done — the exquisite aroma will tempt you no end!

Roasted Honey-Dijon Potatoes with Fresh Rosemary

Roasted Honey-Dijon Potatoes with Fresh Rosemary

  • 2 lbs (1 kilo) of potatoes (about 8 medium sized) skin on and each cut into 8 pieces 
  • 4 Tbsp (60 mL) olive oil
  • 3 Tbsp (45 mL) whole grain Dijon mustard (the one with the visibly large mustard grains)
  • 2 Tbsp (30 mL) honey
  • 2 Tbsp (30 mL) chopped fresh rosemary plus more for garnish
  • Splash of sea salt or other coarse grain salt

Serves 8


  1. You can use any potato variety you wish for this recipe bearing in mind that cooking times may vary.
  2. You can cut up your potatoes a day ahead of time if you wish and simply store it in a bowl or container of water in the fridge.
  3. Be sure to keep an eye on the potatoes while they cook as oven types and temperatures vary widely and you wouldn’t want to burn these lovelies.


Heat oven to 425 F

  1. Wash potatoes thoroughly.  Cut each potato in half and then each half into four (for a total of 8 pieces per potato).  I like nice chunky pieces but you could further divide if you prefer smaller.
  2. Place washed and cut potatoes in a bowl large enough to accommodate hand-mixing.
  3. Meanwhile, in a small bowl, whisk together honey-Dijon glaze ingredients: olive oil, mustard, honey, rosemary and sea salt.
  4. Pour honey-Dijon glaze over potatoes and, using your hands, massage the glaze into the potatoes making sure they are well coated.
  5. Place coated potatoes in a baking dish large enough to accommodate size making sure to scoop up all of the glaze with them.  For maximum roasting potential, it’s best if the potatoes are not on top of each other but rather spread out.  If your dish is on the smaller size, simply lay the potatoes out flat on a baking sheet covered in foil.
  6. Place baking dish or baking sheet on the top rack in the oven.  Cook for approximately 35 minutes (depending on your oven)  until potatoes have softened and are beginning to take on a nice roasted color. Make sure to give the potatoes a flip or a shake once or twice during the roasting process.
  7. Depending on the final colour of your potatoes, you can turn the broiler on and allow potatoes to sit for another 5 minutes (be sure to watch them!) until they have achieved that dynamite golden hue. The potatoes from this photo series were directly from oven baking — no broiling required.
  8. Allow potatoes to cool before enjoying with a few additional sprigs of rosemary, as desired.
© Inspired Edibles


 our poor doggie couldn’t bear another moment of the California sun
she took the plunge! (and I wasn’t about to stop her)
It's only fair to share...Tweet about this on TwitterShare on FacebookShare on StumbleUponShare on Google+Share on LinkedInEmail this to someone


  1. Sandra @ Kitchen Apparel says

    phantom fall..heheh!! You know I was just thinking about how I would love to come and live with you in CA, but then after thinking about it I would totally miss fall and winter. I can imagine that winter is going to be very different for you this year right? Well in the dead of winter we are all going to be jealous of you, don’t you worry!!!

    These potatoes sound perfect for me right now. I am using any and every excuse to turn on the oven each day. Rosemary and whole grain Dijon mustard sounds perfect. I would love to have these alongside a nice roasted chicken :)

  2. Heather says

    I have been enjoying our last few days of warm weather. I, like you, cannot stay inside. This week, Skyli and I can be found outside between 1 and 2pm, me with a book, both of us enjoying the last of the summer sun! I shall try the potato recipe next week when the weather is sure to turn!

  3. Elizabeth says

    Tie your ankles to a piano… what a great image! You’re hilarious…and these potatoes look ridiculously good. Seriously stunning photos too. This one is definitely going on the fall menu (maybe even this week’s menu – not sure I can wait!). Great post Kelly — Please give Stella a hug.

  4. SallyBR says

    “tie my ankles to a piano” – you really crack me up!

    Great recipe, and photos – me thinks you should Tastespot it –

  5. says

    These pictures are absolutely gorgeous Kelly!!! Oh. My. Yum.
    I totally hear you about ‘phantom fall’. But at least you are getting a healthy dose of vitamin D! As Sandra has mentioned, we will envy you in the dead of winter when you can make delicious salads and eat all things green. We will be buried in our crock pots! xo

  6. says

    Aw, I’m sure the leaves will change soon! I was in SF in March and it was absolutely frigid, so I know the cold temps there do exist. Roasted potatoes are so yummy and I love that you added dijon- love this recipe for fall!

  7. inspirededibles says

    Do you know what’s funny Amy? We are only 30 minutes or so (depending on how fast you drive ;-) from SF however it is about 10 degrees colder there than it is her in the south bay area — we are sheltered a little more from the water here and I can’t believe what a difference it makes. I was chuckling with my husband the other day when we were having lunch in SF that it was starting to feel cold to me! (doesn’t take long to get used to this gorgeous inland warmth — not sure how I might handle returning to Canada after a few years of this – lol).

  8. inspirededibles says

    you’ve heard of sympathetic pregnancy right? same idea :)

    it’s definitely different not going through the seasonal changes — we’ll see how it all evolves. It’s early yet but I will admit that whenever the sprinkler system goes off here, I shriek with delight at the thought of rain (only to have my husband tell me, it’s actually not raining) I never thought I’d anticipate rain with such excitement!!


  9. inspirededibles says

    Awww, I miss seeing Skyli on our morning walks… are you reading anything good these days Heather? (I’m still recovering from A Big Little Life ;-) — enjoy the SUNSHINE!! ;-)

  10. inspirededibles says

    Why thank you Elizabeth — plenty of hugs, kisses and snuggles have been bestowed on the furry creature this morning. xo

  11. inspirededibles says

    Buried in your crock pots – love it!

    I’m saving serious money no longer buying vitamin D (was taking 3 K IUs in Canada!). A different setting for sure ;-)

  12. Sonia! The Healthy Foodie says

    GAWWWWD I so envy you! It’s getting colder by the day here, only 2 days left to summer. Soon, it’ll be snowing. OK, maybe not that soon, but too soon still!

    I want to be where you are. Hey, I’ll even join the dog in the fountain. I don’t have a problem with that! ;)

  13. inspirededibles says

    Well I’ll admit that come February I might be counting my lucky stars ;-) — my morning walks with Stella will go from – 40 wind chill to … somewhere in the 80s… rather nice switch perhaps :)

  14. inspirededibles says

    It’s a funny one for sure… we are at the very beginning of our journey here so it remains to be seen how all this shakes out but yes, after several decades of Canadian living, it is rather foreign (yet, not entirely unpleasant ;-).

  15. says

    I bet it is strange for you coming from Canada and now living in a place where there probably is 4 seasons, but not near to the extremes that you are use to. You’ll get use to those blue skies and pleasant temperatures. We have about 300 days of them a year, so many that I look forward to gray, rainy days. :) These roasted potatoes look very tasty! Definitely a dish for comfort and to give the feel that fall is in the air.

Leave a Reply

Your email address will not be published. Required fields are marked *