1-First Step: Preheat your oven to 425°F and grease a rimmed baking sheet with nonstick spray to prevent sticking.

2-Second Step: In a large bowl, whisk together the 3 tablespoons olive oil, 2 tablespoons honey, 3 tablespoons dijon mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried thyme, 1/2 teaspoon paprika, kosher salt, and freshly ground black pepper to taste, creating a flavorful sauce.

3-Third Step: Add the 1 1/2 pounds of baby or fingerling potatoes to the bowl and toss them until they’re evenly coated with the mixture.

4-Fourth Step: Spread the coated potatoes on the prepared baking sheet, making sure to drizzle any extra sauce over them for even flavor.

5-Fifth Step: Bake for about 30 minutes, turning the potatoes once halfway through, until they turn golden brown and tender.

6-Sixth Step: Remove from the oven and sprinkle with the 1 tablespoon fresh chopped chives, then add extra salt if you like before serving.

7-Seventh Step: For adaptations, if you’re going vegan, use maple syrup in place of honey, and always check ingredients for gluten-free needs.