Recipes

[Carol1229]

When Linda, my friend on the Taste of Home board, shared this recipe the other day, and I saw that gorgeous photo she took of them, I just knew I was gonna have to try it-and SOON!

We decided on spicy haddock topped with a crunchy slaw for dinner last night-and I had some red potatoes that I wanted to use. We've been steering clear of potatoes since Bob started a weight loss challenge at work so after 3 weeks of skipping them, I decided a treat was in order.

This is such a simple recipe to put together. I stuck pretty close to Linda's lead as far as ingredients and amounts. I did add a few more potatoes because the ones I had were small and I had quite a bit of the butter mixture left after mixing them with it. A couple more added to the mix took care of the extra. Speaking of the butter/honey mix, I talked it over with Bob and we both agreed that substituting a little cayenne for the black pepper would give the coating for the potatoes a little sweet-heat. I added about 1/8 tsp. cayenne-it added just a touch of warmth. Bob wants a little more added the next time.

I baked these off on convection mode...I stirred them twice at the 15 minute mark and the 25 minute mark.......they took about 35 minutes total to bake.

Will I make them again? You BET I will. We both LOVED these potatoes. We enjoyed a small helping of them alongside our fish and some steamed fresh green beans. I have a good amount left for reheating another night......what a treat!

Thanks SO much Linda for sharing this wonderful recipe-it sure is a hit at our house!

Carol

HONEY ROASTED RED POTATOES
(Source: adapted from recipe shared by Linda-original found HERE)

1 1/2 lb. red potatoes, unpeeled, cut into 1" chunks
3 Tbsp. finely diced onion
4 Tbsp. butter, melted
2 Tbsp. honey
2 tsp. dry mustard
1/2 tsp. salt
1/8 tsp. cayenne pepper

Preheat oven to 375 degrees.

Line a shallow baking pan with nonstick foil or spray with nonstick cooking spray; set aside.

Toss the potato cubes and diced onions together in a medium bowl.

In a small bowl, combine melted butter, honey, dry mustard, salt and cayenne pepper; mix well.

Pour the butter mixture over the potatoes and onions; mix well. Spread the potatoes and any extra butter on the prepared baking sheet, making sure that the potatoes are in a single layer.

Bake @ 375 degrees for 35-40 minutes, stirring 2-3 times during baking time, until potatoes are tender and golden brown. 4 servings.