"These slightly sweet potatoes are perfect with most entrees." — STEPHNDON
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red potatoes, quartered
ground black pepper
HELPFUL TIPS THAT WORK: I've made this exact recipe for several years now, & have learned a few things. They take me 40-60 min in the oven. I just take a fork & occasionally poke it to see if the fork slides in easily. I use 6-8 med red potatoes, 4 large (baseball size), or about 11-12 if they're the really small (little bigger than golf ball) ones. After I quarter the potatoes, I cut those in half again to make them more bites-size esp. for my toddler who LOVES these. I find NO NEED for butter outside of PAM to grease my dish. Otherwise, it turns out GREASY! ...and I use 3T of honey and sprinkle some parsley for color. No onions if my husband is eating. Sometimes I line w/foil too because it can get sticky, otherwise a good soaking gets it all up quickly. UPDATE: It's perfect (nice glaze) w/o being too sweet, but you should mix it a few times while baking so what has become a liquid can be reapplied and the potatoes on the top aren't dry. Be sure to line these on a sheet instead of layering too because the top ones will be dry. I ALSO have to use more than a pinch of salt. Sprinkle enough so there's a little on all the potatoes or it's too bland. Broiling for the last 2-3 min. caramelizes the honey nicely. My husband & kids like ketchup on these which surprised me since they taste divine with nothing on them.
This was a decent recipe, good, but nothing outstanding. I reduced the butter a wee bit, while increasing the honey, just so they weren't too greasy as some reviewers noted not needing the butter at all. The honey does not 'stick' and caramelize on the potatoes. I did broil for a couple of minutes at the end to get the a bit crispier. As I said, good recipe, not offensive, just not a ton of flavour.
Very yummy! I also doubled the honey (probably tripled actually), I substituted the dry mustard with cayenne pepper and really loved the sweet/spicy flavor. I also substituted the butter for peanut oil and that crisped the potatoes up better. I would recommend lining your baking sheet with foil because otherwise the honey hardens and is VERY difficult to clean.
Wonderful recipe! However, the first time I made it we all agreed we wish there was a little more "taste" (maybe I used to many potatoes? I am never good at judging a "pound" of potatoes). So the second time we made it I used 3 TBLS diced onion, 5 TBLS butter, 3TBLS honey and 3 tsp dry mustard...melts in your mouth good. And it really goes well with almost any maindish.
I have made these many times and they have always been a huge hit. I do make the following adjustments however:
1. I boil the potoatoes first - just until a little more tender, but still firm (not for too long or will be mushy after roasting- just up to 5 minutes, no more). I have tried the recipe without boiling first, and then with boiling, and WITH BOILING FIRST THE POTATOES SOAK IN MUCH MUCH MORE OF THE BUTTER/HONEY FLAVOUR!
2. I always double the butter/honey mixture, and halfway through roasting I stir the potatoes and top off with extra of the butter mixture (1/2 of butter mix on poatoes at beginning, 1/2 of mix midway through roasting
3. I roast until I have enough "crispy" potatoes
4. Instead of using onion (my kids won't eat) I add onion powder to the butter/honey sauce.
5. I use more dry mustard powder than the recipe calls for (add to taste)
Sometimes I boil the potatoes the night before, and then do the butter/honey mix and through potatoes in the oven just before company arrives. Try not to layer your poatoes - single, but "tight" (so the sauce doesn't just end up all the bottom) layer is best.
These were absolutely delicious! Because of long experience with roasted potatoes, I allowed an hour to roast, and covered with foil for the first 40 minutes. This is definately a keeper!
I tripled the recipe and took these potatoes to a church dinner. I sat next to a very good chef. He loved them, and asked for the recipe. I followed the recipe, but...mixed the potatoes and sauce in a large bowl. I then cooked them in a nonstick metal baking pan. It caused them to get very brown and carmelized. I stirred several times. and because there were more cooked them for a longet time.
Not a potato leftover, they were just as good (if not better) sitting at room temp for a while as they were hot. I tried to put the leftovers away and they never made it to the fridge, I accidentally ate them all. I melted the butter in a large bowl, added the remaining sauce ingredients, mixed, added the onions then the potatoes, tossed to coat and put them on a foil lined baking sheet. I broiled them for about 5 minutes at the end to crisp them up a bit. Keep in mind 1 lb. potatoes is not much so you'll more than likely need to double the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Honey Roasted Red Potatoes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 56
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