Honey-Mustard Potatoes

By Katherine

I struck gold in the yukon

I struck gold in the yukon

This side is simple enough for a weeknight meal and tasty enough for a more elaborate dinner as well. I hate baking potatoes because it seems like there’s always something else that needs to go in the oven at a lower temperature. Steaming them instead and then popping them under the broiler solves that dilemma.

Honey-Mustard Potatoes

  • 2 1/2 pounds red potatoes
  • 2 tbsp honey
  • 2 tbsp whole grain mustard
  • 1/4cup Dijon mustard
  • 1/4 cup olive oil
  • 1/2 cup diced onion
  • salt/pepper to taste

Cut potatoes into bite-sized chunks and steam until fork tender. In the meantime, mix remaining ingredients in a bowl. Once potatoes are tender remove from heat and run under cold water. Toss with mustard mix to coat potatoes. Line a baking sheet with foil and place potatoes in a single layer on the foil. Place under the broiler on high for 8-10 minutes, tossing once to allow the potatoes to crisp evenly.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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2 Responses to Honey-Mustard Potatoes

  1. Eva Taylor says:

    It sure does look delicious Katherine.

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