This recipe is fantastic! I simply loved these potatoes. The outside is slightly crispy, while the inside is almost creamy. I would double the recipe below to serve 4, because we were holding back as it was, but I would definitely have gone for seconds if there had been enough. (Normally, I hate when recipes call for just a little bit of chopped onion instead of half or a whole onion, but in this case I planned ahead and just set aside 2 Tbsp. when I was making my sweet potato and red bean soup.) I served the potatoes with honey-thyme roasted pork loin.
1 lb. red potatoes, quartered
2 Tbsp. diced onion
2 Tbsp. butter, melted (you could use margarine)
1 Tbsp. honey
1 tsp. dry mustard
1 pinch salt
1 pinch ground black pepper
Preheat oven to 375 °F. Lightly coat an 11”x7” 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 for 35 minutes or until tender, stirring halfway through the cooking time.
3 comments:
I made these yesterday. I used Yukon gold potatoes, because that's what I had, but I think red potatoes would be better. It was still really tasty though (and super-easy!) so I think I will make it again sometime.
Oh and I used a big shallot instead of the onion.
I'm glad you liked them! That's a good idea, using a shallot instead of a small piece of onion; I'll keep that in mind.
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