This was a good recipe. I did add some Dijon mustard and some chopped Viadalia Onion. Great flavor, but it still came out a little dry for me, but that can be fixed with a touch of olive oil. It was still a hit. We had left-overs and I turned those into a really great potato salad the next day. To be honest I liked it better as a potato salad. :-)

My Hubby and I enjoyed these potatoes very much.. thanks for the recipe.. I will make them again!!

Needed a side dish and this was easy to make and tasted great.

Wow! These were very good.

Really good! I used a teasoon of Tarragon Dijon mustard and added a teaspoon of minced garlic and sauteed in the butter. I admit I left the potatoes for almost an hour as I got distracted and they were still delicious! Not at all burnt. I thought the honey gave just the fainest hint of sweetness..perfect.

These are awesome. The dry mustard definatley gives these potatoes a little extra zing. I will make these again. Thanks for a great recipe.

These were good, I added more than a pinch of salt and pepper though. I had to cook mine a lot longer to get them nice and crisp.

I added additional ingredients as suggested by others and still seemed to think these were lacking a bit in flavor. I did cook them at 425 as suggested by others. They were good, just not great. I'll try them again though i'm sure maybe adding more again to the recipe!

Just ok. I would say they would be nicer with the changes other reviewer have suggested.

I do not like my white potatoes sweet. My husband liked them though. I would not make these again. You do have to add more butter and honey to evenly coat the potatoes also

HELPFUL TIPS: I've made this exact recipe for several years now and have learned a few things. Like for some reason I can never bake/make potatoes at the times always listed. lol Takes me an hour for an exact pound which is around 6-8 small red potatoes. 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 always use LESS butter so they're not greasy and add 1.5T of honey. It's perfect (nice glaze) w/o being too sweet. Also have to use more than a pinch of salt. I sprinkle enough so there's a little on all the potatoes or it's too bland. Broiling for the last 2-3 minutes caramelizes the honey nicely. You can still add ketchup to these too. I wouldn't but my husband likes to. :)

These were delicious! Per the other reviewer's advice, I added about 1 tbsp of extra honey. I cooked them a bit slower, because I had a roast in my oven. I finished them off by putting them under the broiler to crisp up at the end. Delicious!

Delicious and such a healthy choice!! I also doubled the mix.

Very tasty and easy! My children loved them. I added a bit more honey and will increase the temperature next time.

Sorry, but we weren't very impressed with these. I could see liking them with some of the changes suggested by other reviewers, but as is, they were just ok.

Sweet and tasty! I didn't measure anything when making these, less the butter (new stick) - upped by 1/2 tbs. Used a LOT more honey (I'd say between 1/3 and 1/4 cup). Regular Mustard (no dry), and the tiniest pinch of powdered Rosemary. 425 for 35 minutes was perfect.

everyone loved this recipe this is a keeper

These aren't bad at all. I like the flavor - I used more than a pound of potatoes so I made more sauce and I cut them in smaller chunks. I also used white potatoes (all I had). Next time I will make these more like my steak fries. Same recipe, but bake at 425 for about 35 minutes just to get a more browned potato. I look forward to trying this with red potatoes, but the white potatoes were good, too. I really liked the flavor!

Yummy! I added just a touch more honey to make them a bit sweeter, and boy did they turn out wonderful! Will make them again exactly the same way!

These potatoes were awesome. I doubled the sauce recipe after reading some reviews. I served them with the gorgonzola and apple pork chops which complemented them nicely. The bitter sweet taste was great.