Honey Roasted Potatoes

    (1836)
    50 min

    If you want to do something different with your roasties, this is the perfect recipe. A bit of honey ensures these roasties caramelise and turn a lovely, deep golden brown. Perfect with your favourite roast.


    1731 people made this

    Ingredients
    Serves: 4 

    • 450g red potatoes, quartered
    • 2 tablespoons diced onion
    • 2 tablespoons butter, melted
    • 1 tablespoon honey
    • 1 teaspoon mustard powder
    • 1 pinch salt
    • 1 pinch ground black pepper

    Method
    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 190 C / Gas 5. Lightly coat a baking dish with oil.
    2. 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.
    3. Bake in the preheated 190 C / Gas 5 oven for 35 minutes or until tender, stirring halfway through the cooking time.

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    Reviews & ratings
    Average global rating:
    (1836)

    Reviews in English (1285)

    by
    1026

    HELPFUL TIPS THAT WORK: I've made this exact recipe for several years now, & have learned a few things. They take me 40-60 min in the oven. I just take a fork & occasionally poke it to see if the fork slides in easily. I use 6-8 med red potatoes, 4 large (baseball size), or about 11-12 if they're the really small (little bigger than golf ball) ones. After I quarter the potatoes, I cut those in half again to make them more bites-size esp. for my toddler who LOVES these. I find NO NEED for butter outside of PAM to grease my dish. Otherwise, it turns out GREASY! ...and I use 3T of honey and sprinkle some parsley for color. No onions if my husband is eating. Sometimes I line w/foil too because it can get sticky, otherwise a good soaking gets it all up quickly. UPDATE: It's perfect (nice glaze) w/o being too sweet, but you should mix it a few times while baking so what has become a liquid can be reapplied and the potatoes on the top aren't dry. Be sure to line these on a sheet instead of layering too because the top ones will be dry. I ALSO have to use more than a pinch of salt. Sprinkle enough so there's a little on all the potatoes or it's too bland. Broiling for the last 2-3 min. caramelizes the honey nicely. My husband & kids like ketchup on these which surprised me since they taste divine with nothing on them.  -  06 Apr 2008  (Review from Allrecipes US | Canada)

    by
    490

    Very yummy! I also doubled the honey (probably tripled actually), I substituted the dry mustard with cayenne pepper and really loved the sweet/spicy flavor. I also substituted the butter for peanut oil and that crisped the potatoes up better. I would recommend lining your baking sheet with foil because otherwise the honey hardens and is VERY difficult to clean.  -  20 Jul 2006  (Review from Allrecipes US | Canada)

    by
    384

    Wonderful recipe! However, the first time I made it we all agreed we wish there was a little more "taste" (maybe I used to many potatoes? I am never good at judging a "pound" of potatoes). So the second time we made it I used 3 TBLS diced onion, 5 TBLS butter, 3TBLS honey and 3 tsp dry mustard...melts in your mouth good. And it really goes well with almost any maindish.  -  21 Jun 2002  (Review from Allrecipes US | Canada)

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