Tuesday, September 20, 2011

Roasted Red Potatoes

Fixing dinner for two requires a bit of adjustment.  I ran across a roasted potato recipe that I wanted to try, but Beloved Husband balked at honey on potatoes.  So -- here's the recipe, and the adjustments I made for his tastes.

Here are the original Ingredients from the web page:
1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper
Now for my adjustments -- Used small white potatoes, cut bite-sized and only used three small ones for two people.
  • Preheated oven to 350.
  • Used melted butter, using 1/2 teaspoon of a garlic butter mix on hand.
  • When it cooled, placed it in quart bag with the potatoes to be sure they were all coated.
  • Placed potatoes in a single layer in prepared dish.  Omitted the onions (BH's preference) and seasoned with a bit of ground sea salt.
  • Baked for 45 minutes.
Worked perfectly!!  And just think how this can be adapted -- so many tiny variables for personal taste:  A little cheese toward the end of baking; a bit of chopped bacon; a touch of sour cream turning them into very palatable, too rich though, baked potatoes.

Here are the original instructions:
  • Preheat oven to 375 degrees F (190 degrees C). Lightly coat a 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 in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.

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