Reviewed: Apr. 16, 2012

Delicious. Used 3 Tbls. honey and 2 tsps. dry mustard. Saved time by boiling the potatoes for 8 mins. and then cut them into bite sized pieces. Baked for 30 mins. until tender. They would have needed alot more baking time if not boiled before.

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5 users found this review helpful

Reviewer:

Blazer

Cooking Level: Intermediate

Reviewed: Apr. 15, 2012

Followed directions exactly, and it was delicious!!

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1 user found this review helpful

Reviewer:

S. Dice

Cooking Level: Intermediate

Home Town: Smithton, Missouri, USA

Living In: Pocahontas, Illinois, USA

Reviewed: Apr. 10, 2012

Yummy! Doubled the ingredients in the sauce as per everyone's comments and baked at 425 for 35 min. and broiled for 2 min.

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Reviewer:

Schemer

Reviewed: Apr. 10, 2012

I used this as a base recipe to replicate some restaurant potatoes I ate recently. I didn't measure anything, increased the honey, used onion powder instead of onion, and added minced garlic and garlic powder. Overall, I am pleased and will definitely make these again!

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Reviewer:

mariusvamp

Cooking Level: Intermediate

Reviewed: Mar. 21, 2012

used agave instead of honey and these were great!

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Reviewer:

angie-b

Reviewed: Mar. 19, 2012

Good stuff. Wasn't sure about the honey at first but when all was said and done it was fabulous. I did, however, have to bake mine for an extra 25 min it seems.

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Reviewer:

LouisvilleHugger

Living In: Louisville, Kentucky, USA

Reviewed: Mar. 18, 2012

Easy, requires no tweaking, tasty, and a really good side dish for just about anything. If you feel like being fancy, you can add other things as well but it totally doesn't need it.

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3 users found this review helpful

Reviewer:

pandaface

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

Reviewed: Mar. 15, 2012

These were so good!!! I omitted the onion because I don't like it, but I followed the rest of the recipe exactly. I recommend cutting the potatoes into small chunks so they cook up more quickly; I had mine in the oven for 30-35 minutes, and the larger pieces could have used a bit more time. However, the end result was lightly sweet and buttery potatoes. Loved them!

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Reviewer:

CuppaTeaGirl

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA

Living In: Bloomfield, New Jersey, USA

Reviewed: Mar. 5, 2012

This was really good. I doubled the sauce as suggested and I really liked the honey mustard flavor. I parboiled the potatoes to help them along and then broiled them the last few mins in the oven to give them a crispier texture.

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1 user found this review helpful