O
ohiotom76
Guest
Tried this recipe yesterday for something different, and was pretty pleased with the results. This is a slight modification from the recipe on the bag, but everything is really to taste as you see fit.
1 pound of small to medium red potatoes, quartered
2 Tablesoons of melted butter
1 Tablespoon of honey
2 teaspoons of mustard powder
1/2 teaspoon of onion powder
1/4 tsp each of salt and pepper or to taste
Grease a baking sheet or baking dish big enough for the potatoes to fit snugly but not overlap, and add potatoes. In a small dish, melt the butter then stir in remaining ingredients and combine thoroughly. Pour evenly over potatoes and toss them gently. Bake in a preheated 400 degree oven for about 45 min to an hour until fork tender and golden - stirring at least 2-3 times during cooking, so they are evenly coated with the honey butter mustard mixture, and brown evenly.
This is basically the same as the original recipe only I upped the mustard powder and added onion powder, in addition to specific amounts for the salt and pepper (the original just said a pinch, which wasn't enough).
Some other reviewers on similar recipes mentioned that they parboiled their potatoes for a few minutes first for better results. I may try this since the insides of the potato were a bit dry and pasty, but I was initially worried the parboiling might cause the skins to start peeling off.
1 pound of small to medium red potatoes, quartered
2 Tablesoons of melted butter
1 Tablespoon of honey
2 teaspoons of mustard powder
1/2 teaspoon of onion powder
1/4 tsp each of salt and pepper or to taste
Grease a baking sheet or baking dish big enough for the potatoes to fit snugly but not overlap, and add potatoes. In a small dish, melt the butter then stir in remaining ingredients and combine thoroughly. Pour evenly over potatoes and toss them gently. Bake in a preheated 400 degree oven for about 45 min to an hour until fork tender and golden - stirring at least 2-3 times during cooking, so they are evenly coated with the honey butter mustard mixture, and brown evenly.
This is basically the same as the original recipe only I upped the mustard powder and added onion powder, in addition to specific amounts for the salt and pepper (the original just said a pinch, which wasn't enough).
Some other reviewers on similar recipes mentioned that they parboiled their potatoes for a few minutes first for better results. I may try this since the insides of the potato were a bit dry and pasty, but I was initially worried the parboiling might cause the skins to start peeling off.
