One of my resolutions this year is to cook a new recipe every week. I am an extremely picky eater, but I love to make creative dishes and share them with other people. Unfortunately, my husband and I are pretty much hermits so we don’t know anyone that we could invite over for dinner. Another problem is that Ant would eat a piece of shoe leather and still tell me it was good. In six years I have produced only 2 dishes that he deemed inedible; overcooked salmon, and pesto (I didn’t even bother to feed him this because I burnt the pine nuts & then the lid fell off the pepper shaker. Not my best day. : )
This is where you come in oh reader o’ mine. I might not be able to share my meal with you, but I can at least share the recipe and any trials and tribulations it may have put me through. And, if you ever happen to make one of these dishes for yourself, you can let me know what you think of it in stead of my resident “it’s good.”
The first dish I would like to share with you is Honey Roasted Potatoes. Ok, so it’s a side dish, and it isn’t “new” but it is actually really good. I eat these (2-3 times a week) and that is saying something. It is also really easy to make and only uses 4 ingredients. I don’t really measure anymore, but here’s the idea.
Honey Roasted Potatoes
2-3 White potatoes diced – peeled or not, your choice, but smaller dice cooks faster
(red or white work best. if you use russet, they will work, but take longer to cook.)
2 T. Butter (the real deal)
2 T. Honey
1 t. Dry mustard (yes, it finally has a use)
Heat the oven to 350 while you cut up the potatoes. Then melt the honey, butter, & mustard in the microwave & stir. Mix it all together in a foil lined dish (easy clean up!). Try to spread it into one “tight” layer. Now pop it in the oven for 20 min. stir, and let it go another 20 min. Sometimes it takes a bit longer just test the pieces with a fork.Sticking it in the broiler for a few min. will also help caramelize the sugars. When they are finally done, my husband likes to drizzle more honey on with a bit of salt & pepper, but that is to taste.
I have heard some people say they like to add diced onions, parsley, sub cayenne for the mustard, but this is a great base to start with and is very forgiving. Plus it goes with almost any main dish! Let me know what you think.
#7 – Honey Potatoes
#7 – Honey Potatoes