Recently, I bought a 10 pound bag of small red potatoes. I bought them because it was much cheaper to go to Costco and get the larger bag for $5.99 than go to Food Lion and get 6 potatoes for $3.99. I am now posting my third recipe that I have used them for. I got them originally for the Ham and Potato Soup (that's Ham and Potatoe Soup for Dan Quayle). I also used them in the Garlic Mashed Potatoes. I have enjoyed all three dishes. Last night, I revisited the Honey-Rosemary Chicken and also paired with good old green beans. The honey flavor was really nice in the two dishes. Honey is a great way to add a glaze to your dishes. It adds a touch of sweetness, but will never have the flavor to over-power your meal. Be careful not to overcook the Honey Roasted Potatoes. They are just perfect when you follow this recipe exactly.
1 pound red potatoes, quartered
2 Tbs. diced onion
2 Tbs. butter, melted
1 Tbs. honey
1 tsp. dry mustard
1 pinch salt
1 pinch ground black pepper
Preheat oven to 375ºF. 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 oven for 35 minutes or until tender, stirring halfway through the cooking time.
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