Ingredients:

  • 2 lbs (900 g) Starchy Potatoes (e.g., Russet, King Edward)
  • 4 Tbsp (60 ml) Neutral Oil (e.g., Canola, Sunflower)
  • 1 tsp (5 g) Fine Sea Salt (for roasting)
  • 1/2 tsp (2 g) Freshly Ground Black Pepper
  • 1/4 cup (60 ml) Runny Honey
  • 2 Tbsp (30 ml) Dijon Mustard
  • 1 Tbsp (15 ml) English Mustard (or spicy brown mustard)
  • 1 Tbsp (15 ml) Apple Cider Vinegar
  • 1 tsp (5 g) Garlic Powder
  • 1/2 tsp (2 g) Smoked Paprika
  • Pinch Flaky Sea Salt (for glaze, to taste)

Instructions:

  1. Prepare Potatoes: Peel the potatoes and chop them into roughly 1.5-inch (4 cm) uniform chunks.
  2. Parboil: Place the chopped potatoes in a saucepan and cover with cold, salted water. Bring to a rapid boil and cook for exactly 6–8 minutes (they should be slightly yielding but not cooked through).
  3. Drain and Chuff: Drain the potatoes immediately in a colander. Return the colander to the hot pan, cover with a lid, and vigorously shake the potatoes for 30–60 seconds to create the rough, shaggy surface necessary for crispiness.
  4. Preheat and Oil: Preheat the oven to 425°F (220°C). Add the 4 Tbsp of neutral oil to the large roasting tray and place the tray in the oven for 5 minutes to heat the oil until smoking hot.
  5. Toss and Roast: Carefully remove the hot tray. Add the chuffed potatoes, toss thoroughly in the hot oil, and season generously with fine sea salt and black pepper. Ensure the potatoes are in a single layer.
  6. First Roast: Roast for 25 minutes. Flip the potatoes and roast for another 15 minutes until they are deeply golden brown and crispy all over.
  7. Whisk the Glaze: While the potatoes finish roasting, combine all the Glaze ingredients (honey, Dijon, English mustard, vinegar, garlic powder, paprika, and salt) in a small mixing bowl. Whisk until completely smooth.
  8. Toss with Glaze: Remove the hot, crispy potatoes from the oven. Immediately pour the glaze mixture over the potatoes. Toss until every potato is evenly coated and sticky.
  9. Flash Bake (Crucial Step): Return the glazed potatoes to the oven for 3–5 minutes. This short flash bake helps the honey caramelize and sets the glaze firmly onto the potato exterior.
  10. Serve Hot: Remove from the oven, scrape up any sticky glaze from the parchment paper, and serve immediately.