Reviewed: Mar. 2, 2009

This was good. Thanks for sharing.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Feb. 27, 2009

Me and my fiancee love this recipe. The first time i made it we wished there was more sauce. So the next time i just doubled the sauce. I also used Goldens mustard instead of the dry mustard.

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James & Cheryl

Cooking Level: Intermediate

Home Town: Jeffersonville, New York, USA

Living In: Richmond, Virginia, USA

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Reviewed: Feb. 25, 2009

Very good! We felt this recipe was above average and it could accompany any meat dish.

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SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

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Reviewed: Feb. 24, 2009

A favorite in our house to go with grilled chicken. Can play around with different herbs to get different flavors. I like it with rosemary and thyme.

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joyful1

Cooking Level: Intermediate

Home Town: Ames, Iowa, USA

Living In: Zumbrota, Minnesota, USA

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Reviewed: Feb. 23, 2009

My husband absolutely loves these potatoes! I double the honey & add a bit more salt than called for. The last time I made these I just cut a sweet onion in big chunks also & cooked right with the potatoes. I really wasn't expecting to like these, but they have become a favorite!

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CMUCKEY

Cooking Level: Expert

Home Town: Spencer, Iowa, USA

Living In: Henderson, Nevada, USA

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Reviewed: Feb. 19, 2009

Very good. I scaled back the butter by half and doubled the honey and potatoes. Next time I will probably just omit the butter altogether as it really didn't seem to need it.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Feb. 18, 2009

we really enjoyed. I did triple the honey called for and used olive oil instead of the butter, but the flavor was very good.

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chefkim21

Cooking Level: Intermediate

Home Town: Jackson, New Jersey, USA

Living In: Pinellas Park, Florida, USA

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Reviewed: Feb. 17, 2009

Didn't have reds so I figured, Yukon. I don't know whether it made a difference. The flavor is very very subtle.

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: Feb. 17, 2009

My boyfriend and I thought these were delicious! I made a little more of the glaze than called for, just because I knew it would be yummy. The potatoes were soft, but it made them melt in your mouth. SO GOOD!

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Jenifer

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Reviewed: Feb. 16, 2009

These were so good. Like others suggested, I doubled (ok, tripled) the honey and used nearly 2 lbs of potatoes, for 5 people, and they were all gone. Broiling for 3-5 minutes at the end, really crisps them up. Perfect, definitely going to make these again.

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sprinter488

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Reviewed: Feb. 15, 2009

5 stars is not enough!

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renee

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Reviewed: Feb. 15, 2009

Great simple side dish. Thanks

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kkmimi

Home Town: Port Orange, Florida, USA

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Reviewed: Feb. 15, 2009

good stuff... I cooked it a bit longer than 35 minutes and I turned the heat up to 400F... Other than that, this was easy and a big hit at the dinner table

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boostedsteve

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Reviewed: Feb. 14, 2009

Very tasty. I enjoyed the addition of some cayenne pepper from another reviewer. Also drizzled extra honey all over half-way through the cooking time.

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Kristin

Cooking Level: Intermediate

Home Town: Ebensburg, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 13, 2009

The potatoes were soft but couldn't taste the sauce I even doubled it like one suggested and made sure every potato had plenty on it. When I scrapped of off the glaze from the bottom of the pan and tasted it it was good but the potatoes just reminded me of the soft inside of french fries, they were good with ketchup though.

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bethb

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Reviewed: Feb. 11, 2009

I Love these potatoes!! Granted I did not make them as directed, but I know that they are great. I used what I had on hand. I used fingerling potatoes cut into bite size pieces along with the onion. I just cut pats of butter and placed on top. Added honey, salt, pepper, garlic powder and a pinch or two of red pepper flakes. Roasted in oven, stirring every 15 minutes or so,until done. I like mine well roasted. I will try recipe as written I just didn't have any dry mustard on hand. Thanks for sharing this recipe.

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LBHUNYBUNZ

Cooking Level: Intermediate

Living In: Lawrence, Kansas, USA

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Reviewed: Feb. 9, 2009

My family absolutely loves these. The perfect combination of sweet and savory. I will continue to make these again and again.

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she-who-cooks

Cooking Level: Expert

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Reviewed: Feb. 8, 2009

This recipe is awesome. I do a couple of things to this. I add about 2 Tablespoons of minced garlic to the butter/honey mixture, plus I double the sauce and vegetables. I like to add brussel sprouts cleaned and halved lengthwise, as well as 1 red or orange bell pepper chopped in kind of larger chunks. My kids eat brussel sprouts cooked this way. They even fight over them. This recipe is kid friendly, nutricious (I hope I spelled that right), and it comes out delicious every time.

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SHARENELITTLE

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Reviewed: Feb. 6, 2009

We really liked these potatoes. Just a touch of sweetness from the honey, but not overboard. Yummy!

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Amy

Cooking Level: Intermediate

Home Town: Dilley, Texas, USA

Living In: Pearsall, Texas, USA

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Reviewed: Feb. 4, 2009

Would have been plain as written. I tripled the onion, doubled the honey, left out the butter, and doubled the salt & pepper. Baked for 15 minutes longer because I like them soft. Will add more honey & mustard next time.

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