Reviewed: Aug. 1, 2009

08/01/2009~These were good, just good. I followed the recipe exactly and the next time I make them I will double up on the honey and mustard. I may even use Dijon mustard or a honey Dijon mustard instead of the mustard powder. They were ever so slightly sweet. I WILL make these again. Thanks for the recipe.

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Denise Allison

Cooking Level: Expert

Home Town: Lakeland, Florida, USA

Living In: Grand Junction, Colorado, USA

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Reviewed: Jul. 31, 2009

Wonderful! My whole family including the 2 picky kids loved it. I followed the recipe with the exception of being a little heavy handed on the honey.

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BEN9903

Cooking Level: Expert

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Reviewed: Jul. 28, 2009

WOW...sooooo good! I did add more salt and tripled the honey like some suggested. My family loved these, and found ourselves dipping our grilled chicken in the sauce...awesome!

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Nickie M.

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Reviewed: Jul. 28, 2009

Not such a big deal....at first....& then you find yourself going by for 1 more bite, then another & another until it's dinner time & 1/2 the pan is gone-no kidding! These are really delish! I doubled the sauce because I was actually using up a few extra potatoes. I'll definately be making these agin!

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Jul. 27, 2009

Just 'okay' for my family. Kind-of pointless to cook this way when DH just adds ketchup. Not too much flavor of honey or mustard. Probably won't make again.

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Valorie

Cooking Level: Expert

Home Town: Goldendale, Washington, USA

Living In: The Dalles, Oregon, USA

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Reviewed: Jul. 26, 2009

I thought these were great, but they have a mild flavor so if you are expecting an intense flavor you will be disappointed. My kids loved them, I served them with Honey BBQ Meatloaf from the Taste of Homes cook book.

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Singingmama

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Reviewed: Jul. 26, 2009

not very good

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chefstacia

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Reviewed: Jul. 24, 2009

Awesome, awesome, awesome! These are soooooo good! I used more than a pinch of salt and pepper (more like 1/4 tsp. each). I didn't have dry mustard, so I replaced it with 1/2 tsp. dijon mustard. I doubled the honey and increased the baking time. I covered the potatoes during the first 20 minutes of baking. After baking 35 minutes, they weren't done, so I increased the oven temp to 400 and baked them another 20 minutes. They turned out perfect this way! The onions and sauce carmelized and the potatoes were absolutely delicious! Thank you for this recipe!

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Jul. 21, 2009

We really enjoyed these. Will be making these again and again! I upped the seasoning and added some garlic. They were wonderful! Thanks for the recipe!

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Mommy2Twins

Cooking Level: Intermediate

Home Town: Gayville, South Dakota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Jul. 21, 2009

These were good -- followed the recipe exactly. I will make these again. Used some garlic too because I use it for everything :D Carmelized perfectly on the potatoes.

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Emily

Cooking Level: Intermediate

Home Town: Cadillac, Michigan, USA

Living In: Long Beach, California, USA

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Reviewed: Jul. 19, 2009

FANTASTIC! I used yukon gold potatoes because that's what I had. Also, I subbed olive oil for the butter to make it a little healthier. I think I used more than 1 pound of potatoes, so I tripled the sauce ingredients except for the olive oil, which I left at 2 tablspoons. I also added a little garlic powder and parsley for extra flavor and used more salt and pepper than called for. I roasted them @ 350 for about 40-45 mins. and they came out perfectly glazed and golden. This recipe will become a new staple at our house! Thanks for posting. :)

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Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 18, 2009

Everyone liked them! Followed recipe as it appeared.

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Jojo

Cooking Level: Intermediate

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Reviewed: Jul. 14, 2009

These were really good, but I think they need closer to 1 hour for softer potatoes. DEFINITELY stir them up, use SPRAYED foil and maybe increase the amount of sauce. Also thought they would be a bit better with a little spice; a shake of Tobasco, maybe? Used a purple onion...mmmm.

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KIRSTENFINNIGAN

Cooking Level: Expert

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Reviewed: Jul. 13, 2009

I really enjoyed it, hubby thought it was a little sweet but liked it well enough.

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Stacy

Cooking Level: Intermediate

Home Town: Maple Lake, Minnesota, USA

Living In: South Haven, Minnesota, USA

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Reviewed: Jul. 12, 2009

Fam favorite right here!

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Soul

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Hinsdale, Illinois, USA

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Reviewed: Jul. 12, 2009

yummy

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Tamela

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Bay Shore, New York, USA

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Reviewed: Jul. 12, 2009

My husband picked to make this potato recipe out of all the others listed for roasted potatoes. This was absolutely delicious and we eat it with our dinners quite frequently now. We used baby new potatoes instead of red potatoes and the flavor was still incredible.

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Michelle

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2009

DELICIOUS!!! I made just a few changes. I cut the potatoes smaller, I made more sauce and poured it over the potatoes after 30 minutes. After 50 minutes I uncovered and drizzled honey over potatoes and put under the broiler for 15 minutes. My family LOVED them!

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