Honey Roasted Red Potatoes

Honey Roasted Red Potatoes

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"These slightly sweet potatoes are perfect with most entrees."
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45 m servings 156 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 49 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
  2. Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
  3. Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 1747 Ratings

Most helpful positive review

HELPFUL TIPS THAT WORK: I've made this exact recipe for several years now, & have learned a few things. They take me 40-60 min in the oven. I just take a fork & occasionally poke it to see if ...

Most helpful critical review

This was a decent recipe, good, but nothing outstanding. I reduced the butter a wee bit, while increasing the honey, just so they weren't too greasy as some reviewers noted not needing the butt...

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HELPFUL TIPS THAT WORK: I've made this exact recipe for several years now, & have learned a few things. They take me 40-60 min in the oven. I just take a fork & occasionally poke it to see if ...

Very yummy! I also doubled the honey (probably tripled actually), I substituted the dry mustard with cayenne pepper and really loved the sweet/spicy flavor. I also substituted the butter for pea...

Wonderful recipe! However, the first time I made it we all agreed we wish there was a little more "taste" (maybe I used to many potatoes? I am never good at judging a "pound" of potatoes). So t...

I have made these many times and they have always been a huge hit. I do make the following adjustments however: 1. I boil the potoatoes first - just until a little more tender, but still firm...

These were absolutely delicious! Because of long experience with roasted potatoes, I allowed an hour to roast, and covered with foil for the first 40 minutes. This is definately a keeper!

I tripled the recipe and took these potatoes to a church dinner. I sat next to a very good chef. He loved them, and asked for the recipe. I followed the recipe, but...mixed the potatoes an...

Not a potato leftover, they were just as good (if not better) sitting at room temp for a while as they were hot. I tried to put the leftovers away and they never made it to the fridge, I accide...

This recipe was a huge hit at our house. My husband who doesn't even like red potatoes asked me to make them again some time. The potatoes come out really sweet. They just needed a little sal...

These are great! Not overly sweet and a nice change from regular roasted potatoes. Definitely put down non-stick foil for these! I added a little extra sauce during cooking and next time I ma...

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