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My review
Honey Roasted Red Potatoes
STEPHNDON
"These slightly sweet potatoes are perfect with most entrees."
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Ingredients
45 m servings 156 calsOriginal recipe yields 4 servings
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
- 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.
- Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 156 calories; 6.2 g fat; 23.4 g carbohydrates; 2.5 g protein; 15 mg cholesterol; 88 mg sodium. Full nutrition
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Reviews
Read all reviews 13001856 Ratings
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Most helpful positive review
4/6/2008
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
3/2/2011
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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Newest
4/6/2008
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 ...
7/20/2006
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...
6/21/2002
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...
1/7/2004
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...
12/31/2001
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!
9/22/2002
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...
5/22/2008
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...
3/26/2009
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...
2/9/2003
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...