Tired of mashed potatoes and creamy potato salad? This easy recipe for roasted herb potatoes with spicy honey-mustard sauce is a tasty alternative to those familiar favorites. Rub Some Butt BBQ Seasoning™ has hints of mustard and vinegar flavor that complements the serving sauce. The recipe may easily be doubled and makes a handy leftover for breakfast or taking to a picnic or campout.

You’ll make the spicy honey-mustard sauce first to give the flavors a bit of time to meld together. That lovely flavor meld can happen while your potatoes are being prepped and cooked.

Spicy Honey-Mustard Sauce

This sauce has a bit of sweetness from the honey, but it’s the mustard that will pair beautifully with the potatoes and Rub Some Butt BBQ Seasoning™.

What You’ll Need: 
½ cup mayonnaise
¼ cup grainy mustard or dijon mustard
¼ cup honey
1 teaspoon fresh lemon juice
1 teaspoon Rub Some Butt BBQ Seasoning™

Directions:
Combine the ingredients in a small bowl. Whisk well until completely blended. Cover the bowl and chill in the refrigerator for 30 minutes before serving.

Roasted Herb Potatoes 

What You’ll Need: 
2 teaspoons vegetable oil
2 pounds potatoes, Baby Red or Yukon Gold
2 tablespoons olive oil
1 garlic clove, peeled and minced
2 teaspoons Rub Some Butt BBQ Seasoning™
1 teaspoon garlic powder
½ teaspoon paprika
¼ cup parsley, chopped, for garnish (optional)

Directions:
Preheat your oven to 400 °F. Lightly coat a 9×12 baking dish or sheet tray with vegetable oil. Wash and slice the potatoes into quarters (leave extra small potatoes intact). Put the potatoes into a large bowl. Add olive oil, garlic, Rub Some Butt BBQ Seasoning™, garlic powder, and paprika. Toss well to thoroughly coat the potatoes. Place the potatoes in your oil-brushed baking dish or sheet tray. Put potatoes in the oven and bake for 45 minutes, or until golden brown. Remove, let cool slightly, and season with salt and pepper to taste before serving.

While the potatoes are cooling, you can take the sauce out of the fridge. You can than either toss the potatoes in the sauce or serve the honey-mustard in individual ramekins or small bowls for dipping. And there will be a lot of dipping.