Honey Roasted Red Potatoes

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 3T of honey. Sometimes I line w/foil too because it can get sticky, otherwise a good soaking gets it all up. 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. 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.

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.

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.

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.

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!

This recipe was a huge hit at our house. My husband who doesn't even like red potatoes asked me to make them again some time. The potatoes come out really sweet. They just needed a little salt and pepper at the table to adjust the taste. I followed the recipe exactly and they turned out great. I didn't have any trouble with them not being done and left them in fairly good size chunks. Next time I will take other reviewer's suggestion of placing under the broiler the last few minutes to make the skin crisper.

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.

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.

These turned out so good. The honey carmelized on the surface of the potatoes and the onions and everything was perfectly tender. I added a tablespoon of olive oil and an extra tablespoon of honey. I let them sit in the oven for an extra 10 minutes (turned down to 300) while I prepared everything else. I've never been able to roast potatoes correctly- they always burn and never become tender. Thank you for this recipe!

This is an excellent recipe which I have made twice recently. It was a hit at my Father's Day brunch and again at a Canada Day dinner. It received raves by all my guests at both functions. I did stir and baste the potatoes more frequently than the recipe calls for and they got a lovely golden color with a beautiful sweet glaze. They are an excellent side dish for just about any kind of meal. It is my new most favorite potatoes recipe. Try it---you'll like it!