Honey Roasted Red Potatoes

I arrived in Colorado but my first day here was not a good experience. I had a nose bleed that would not stop bleeding for almost 2 hours! I went to the emergency room but it turns out nose bleeds are quite common in Colorado because of the dry air and the high altitude. Apparently, I did not experience them the last time I was here for 3 weeks in December because there is more moisture in the air in the winter than in the summer. So I have to use vaseline a few times a day to help with the dryness. Not fun. I think I miss Florida already. But I can't complain about the weather because it has been absolutely beautiful here. As for the recipe...
I made these potatoes last night night and hubby and I loved how they turned out. Then again, we are both huge fans of honey mustard. I never tried it on potatoes so I thought I would give it a try. They turned out really good. We will definitely be making these babies again. I didn't have any red potatoes so I used white potatoes. I also used prepared mustard instead of dry mustard to add more moisture to the potatoes. Yummy!

Honey Roasted Red Potatoes

2 pounds red potatoes, quartered
1 small onion, diced
1/4 cup light butter, melted
2 tablespoon honey
2 teaspoons dry mustard or 2 tablespoons prepared mustard
salt and pepper to taste

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 50 minutes or until tender, stirring halfway through the cooking time.

Servings: 8

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A few photos from Colorado

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