Slow-Cooker Honey Mustard Glazed Fingerling Potatoes Tips, FAQ & printable recipe

Tips for success

To achieve the best flavor, try to use a high-quality, authentic wildflower honey rather than processed honey blends. The subtle floral notes in wildflower honey add a layer of complexity that elevates the dish.

Additionally, if you prefer a slightly spicier kick, you can add a teaspoon of crushed red pepper flakes to the glaze before adding the potatoes, which complements the sweetness of the honey beautifully.

When serving, consider using a wide, shallow platter rather than a deep bowl. This allows the potatoes to spread out, preventing them from sitting in too much excess sauce and keeping the glaze perfectly sticky on each potato.

If you have extra fresh herbs, feel free to use a mix of rosemary and fresh thyme to add even more aromatic depth to the final presentation before bringing it to the table.

Variations

• Bacon Honey Mustard Potatoes: Add four slices of cooked, crumbled bacon to the slow cooker during the final 30 minutes of cooking. The smoky, salty bacon adds a wonderful depth that contrasts perfectly with the sweet honey glaze.
• Garlic Herb Potatoes: Whisk two cloves of freshly minced garlic and a tablespoon of dried thyme into the honey mustard glaze before pouring it over the potatoes. This adds an aromatic, savory dimension to the classic recipe.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Not recommended, as the texture of the potatoes may become mealy upon thawing.

Reheat

Reheat in a microwave-safe dish on medium power or in a skillet over low heat until warmed through, adding a splash of water if the glaze is too thick.

Store any leftover potatoes in an airtight container to keep them from drying out. They can be kept in the refrigerator for up to three days. When storing, try to keep them in a single layer if possible, or gently toss them with a tiny bit of melted butter before reheating to revive the sticky texture of the honey-mustard glaze.

You can prepare the honey-mustard glaze up to 24 hours in advance and store it in the refrigerator. When you are ready to cook, simply whisk the glaze again, as the butter may solidify, and pour it over the prepared potatoes in the slow cooker. This makes the day-of preparation incredibly fast, as you only need to halve the potatoes and start the machine.

Serving ideas

These honey mustard fingerling potatoes are an incredibly versatile side dish that pairs perfectly with roasted poultry, grilled pork chops, or even a simple pan-seared white fish.

The sweet and tangy flavor profile is robust enough to stand up to bold main courses, yet delicate enough to complement lighter meals. Their elegant appearance also makes them a fantastic choice for holiday gatherings or dinner parties.

For a complete meal, serve these potatoes alongside a crisp, green garden salad with a sharp vinaigrette to provide a refreshing contrast to the richness of the honey-mustard glaze.

The combination of warm, sticky potatoes and a cool, crunchy salad creates a balanced dining experience that highlights the different textures and flavors of the meal, ensuring that every guest leaves the table feeling satisfied and impressed.

Frequently asked questions

Recipe card

Slow-Cooker Honey Mustard Glazed Fingerling Potatoes

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 3 lb fingerling potatoes, halved
• 1/4 cup wildflower honey
• 1/4 cup whole-grain Dijon mustard
• 6 tbsp unsalted butter, melted
• fresh rosemary needles, for serving
• cracked black pepper, for serving

Instructions

1. In a medium mixing bowl, whisk together the wildflower honey, whole-grain Dijon mustard, and melted butter until the mixture is smooth and fully emulsified. Ensure the butter is thoroughly incorporated so the glaze adheres well to the potatoes during the cooking process.
2. Place the halved fingerling potatoes into the ceramic insert of the 6-quart slow cooker. Pour the prepared honey-mustard glaze over the potatoes, tossing gently with a spatula to ensure every piece is evenly coated. Cover the slow cooker and cook on the low setting for exactly four hours.
3. Once the cooking time is complete and the potatoes are fork-tender, transfer them to a warm serving platter. Immediately sprinkle the fresh rosemary needles and freshly cracked black pepper over the top of the glazed potatoes to enhance the aroma before serving.

Contains: milk, mustard

Estimated nutrition per serving

Calories

280

Protein

3.5 g

Carbohydrates

42 g

Fat

12 g

Fiber

4 g

Sugar

15 g

Sodium

320 mg

Automatic estimate from the ingredient list, not laboratory-verified.