Reviewed: May 8, 2009

These potatoes were very good, but not as wonderful as I thought they would be. To me, they seemed a little greasy, even after I reduced the amount of butter. Most of my family enjoyed them as well, but I did not find them as incredibly amazing as others have.

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: May 4, 2009

These are delicious and will become a staple at our home. The only thing I did differently was cutting my potatoes smaller and used fresh ground pepper. They did not get as crispy as I would have liked and I wanted to put them under the broiler but did not have time. I will be making these again.

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homeschooler3

Cooking Level: Intermediate

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Reviewed: May 2, 2009

Very good and easy. As did others, I increased the amount of honey to 3 tbls. I also turned on the broiler for the last 5 minutes - bottom line, this is a keeper.

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MILTONBOY

Cooking Level: Expert

Home Town: Irvine, California, USA

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Reviewed: Apr. 30, 2009

Amazing - couldn't keep my fingers out of the bowl. Do like the other reviews say - double the honey, and half the butter - make sure you know how many pounds of potatoes you're using so you make enough of the sauce. Great for company or a weeknight.

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Apr. 23, 2009

Had these last night for dinner, and they were fantastic! I didn't have dry mustard, so I added chili powder, some cayenne and some thyme for extra herb flavor. My only complaint is that they didn't get really crispy, but I think I was just using too many potatoes at once. Thanks for sharing a great recipe!

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Cindy D.

Cooking Level: Intermediate

Living In: Tallahassee, Florida, USA

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Reviewed: Apr. 22, 2009

These were pretty darned good. I like others wondered about the spices. Very good though. I doubled the ingredients also. I didn't have allspice so just added a tad bit more of the cloves, nutmeg and cinnamon. Husband liked them too. UPDATE Ooops...I doubled but not the baking ingredients I listed. That was for the chicken I made to go with them...Sorry.

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glrivera

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Reviewed: Apr. 21, 2009

I followed others' advice and cooked them for longer and broiled them at the end. I also used olive oil instead of melted butter and tossed the potatoes in it. They came out great!!! Didn't stick to the pan.

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CookiEpiphany

Cooking Level: Intermediate

Home Town: Smithtown, New York, USA

Living In: Newport News, Virginia, USA

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Reviewed: Apr. 21, 2009

double the honey butter mixture and add kosher salt. matthew loves it

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Beth

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Reviewed: Apr. 20, 2009

I liked this, but the family wasn't so sure about the honey on the potatoes.

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Amanda F.

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Orlando, Florida, USA

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Reviewed: Apr. 15, 2009

Definetly have to retry with boiling potatoes instead of baking (russet) potatoes. Need to put the mix all ingredients instead of applying honey last.

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dmacneil

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Reviewed: Apr. 14, 2009

These are really good and easy! My DH (not a big roasted potato fan), LOVED this recipe, and has even asked me to make them several times since. Be sure to line your pan with foil though!

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maisied1

Cooking Level: Intermediate

Living In: Brookland, Arkansas, USA

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Reviewed: Apr. 13, 2009

These potatoes turned out very good, however I should have taken the advice of others and doubled the honey mixture -- there just wasn't enough! I poured some last minute honey on top of the potatoes once they came out of the oven and that seemed to help a little but I still wished there was more.

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ashergirl2

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Apr. 13, 2009

Outstanding! I served these as a side dish for Easter dinner and my family loved these taters. The honey/butter/onion/mustard sauce was quite subtle, yet complimented the potatoes quite well. My niece and sister left my house with this recipe. Wonderful side dish!!

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Apr. 12, 2009

I made it by removing the butter and using 3T of honey like one reviewer suggested. It was edible, but it wasn't good.

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Corinna

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Reviewed: Apr. 11, 2009

Everyone loved these! I precooked them like another reviewer suggested, but mainly so I wouldn't have to roast them so long when I had something else I wanted to put in the oven. I'm thinking they could be roasted at a higher temperature too. Sprinkled with Kosher salt after they came out of the oven. Mighty fine!

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nammacooks

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

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Reviewed: Apr. 11, 2009

Really easy, and just enough flavor to take roasted potatoes up a notch.

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Betsy

Cooking Level: Intermediate

Home Town: Janesville, Wisconsin, USA

Living In: Rockton, Illinois, USA

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Reviewed: Apr. 8, 2009

it was good, but i think i used too much butter. next time i'll use less- it was my fault, not the recipe's.

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mortiz

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Reviewed: Apr. 8, 2009

these were surprisingly good! I didn't think they'd turn out crispy on the outside and delicious on the inside, but they did. my daughter who really isn't a potato fan ate them as well. great.

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yasuzie

Cooking Level: Expert

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Reviewed: Apr. 8, 2009

I made this recipe yesterday and it was delightful. I made it with the directions and ingredients as listed, only added some sliced carrots. It was awesome. Thanks for a great recipe.

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Jeannette

Cooking Level: Expert

Home Town: Douglas, Alaska, USA

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Reviewed: Apr. 7, 2009

this was good, I just wasn't impressed. I like that the honey flavor was subtle but I felt it was missing another layer of flavor. My kids wouldn't eat it (2,5,&9) so I wont be making this again.

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Anna's Mommy

Home Town: Glendale, Arizona, USA

Living In: Burbank, California, USA

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Honey Roasted Red Potatoes

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