Glazed Honey Butter Potatoes with Golden Sear
Tender potatoes get a glossy honey-butter coating and golden sear in this simple yet elegant side dish. The sweet honey balances savory butter while salt and pepper enhance the natural potato flavor. Fresh parsley adds brightness to the rich glaze. Perfect alongside roasted meats, grilled chicken, or as part of a holiday spread. This version creates beautiful caramelization by searing the glazed potatoes at higher heat.
Ingredients
Instructions
- 1
Place potatoes in large pot and cover with cold water
- 2
Bring to boil over medium heat until fork-tender
- 3
Drain potatoes and set aside
- 4
Melt butter in large skillet over medium heat
- 5
Stir in honey, salt, and pepper until mixture begins to simmer
- 6
Add drained potatoes to skillet
- 7
Turn heat to medium-high and cook 5-6 minutes until one side gets golden sear
- 8
Flip potatoes gently and cook another 5-7 minutes until fully browned
- 9
Finish with fresh parsley and serve warm
Tips
Use waxy potatoes like Yukon Gold for best texture that holds up to searing
Pat potatoes completely dry after draining to achieve better caramelization
Keep heat at medium-high during searing to develop golden color without burning honey
Good to Know
Refrigerate up to 3 days in covered container
Can boil potatoes 1 day ahead, store covered in refrigerator
Best served immediately while warm and crispy
Common Mistakes
Don't skip drying potatoes to avoid soggy coating
Keep heat medium-high to avoid burning honey glaze
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I use different types of potatoes for this recipe?
Yes, but waxy varieties like Yukon Gold or red potatoes work best as they hold their shape better during cooking and searing.
What if my honey glaze starts to burn during cooking?
Lower the heat immediately and add a splash of water to the pan to cool down the mixture and prevent further burning.
How long will these glazed potatoes keep in the refrigerator?
They'll stay fresh for up to 3 days refrigerated, though they're best reheated in a skillet to restore some crispiness.