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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AMYG1

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Reviewed: Jul. 4, 2009

These were awesome. Sweet and nice!! We loved them.

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Jul. 4, 2009

Really good!! I wanted a little heat, so I did half mustard and half cayenne pepper - so yummy!

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KATULLY

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Reviewed: Jul. 1, 2009

I cut these into small bite-size peices, and did a little more sauce like other reviewers mentioned, and it turned out perfect. They were roasted and browned to perfection. The flavor was out of this world, and my whole family ATE IT UP and gave rave reviews on it also! (Which it's hard to get something everyone likes in my house).

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shortiemomof2

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Reviewed: Jun. 30, 2009

I was impressed by these. Changes I made: - Substituted onions for 2 tsp onion powder, which was put right into honey mixture - Cut potatoes into eighths instead of quarters (used medium to large potatoes and maybe not quite a pound) - Cooked for 45 minutes, instead of 35 and they came out perfect -Covered with tin foil...I don't think the recipe mentions that, maybe it's just implied? They had a lovely, different flavour that I enjoyed and I will keep this recipe!

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DAYTEKMULTISYNC

Cooking Level: Intermediate

Living In: Stratford, Ontario, Canada

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Reviewed: Jun. 29, 2009

Even after I doubled the honey mixture and mixing through whle cooking these were still bland. They also needed quite a bit more cook time after cutting into thirds, but maybe it was my oven. Not a fan.

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Nicole

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Jun. 29, 2009

Very good. There wasn't a strong flavor to them but we enjoyed them a great deal. A nice sweet side for spicy chops.

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AmandaT

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Providence Forge, Virginia, USA

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Reviewed: Jun. 27, 2009

I used four small potatoes, omitted the butter, substituted prepared mustard to the dry kind and used three tablespoons of honey instead of one. The mustard didn't add any taste, just colour. The honey, even after increasing the amount, only lightly sweetened the potatoes and did not glaze them. Also, they were not even the slightest bit crunchy; just cooked and soft. Next time I will use a little butter and cook them on the stove to see if I can bring out the flavours a little more. These were however, a nice side to the steaks in vanilla-cherry sauce I made.

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The Purple Chef

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Jun. 25, 2009

Really good - kind of different. I will make it again. I may try broiling the potatoes at end - mine were not crispy AT ALL which I expect of roasted potatoes. Great week night or company's coming recipe.

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Tara South

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Reviewed: Jun. 24, 2009

Very good! I did make some changes, I made half and half potatoes and carrots. I boiled both for about 5 minutes before baking and doubled the sauce, adding half in the middle of baking time (as suggested by a previous reviewer)This recipe will absolutely be added to my repertoire !! Thanks

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roon

Cooking Level: Intermediate

Living In: Lehigh Valley, Pennsylvania, USA

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Reviewed: Jun. 22, 2009

These were very yummy! I added more garlic because we love garlic, and doubled the sauce since I used a lot of potatoes. I baked them in my dutch oven and they were perfect.

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mommayoung

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Reviewed: Jun. 22, 2009

These were so awesome. I didn't change a thing except added more than a pinch of salt. Once I poured the sauce over the potatoes I mixed to make sure they were nice and coated. And then did the same twice during baking. My baking time was 45 minutes. PERFECTO! Will be making this plenty in the future.

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cookiequeen

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Dover, New York, USA

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Reviewed: Jun. 17, 2009

I made as written and it was fine but not fantastic. I think maybe more sauce might have helped as the potatoes didn't seem to soak up much of the flavor.

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cherry

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Honey Roasted Red Potatoes

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