- Rating:
- Servings:
- 8 (4 ounce servings)
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 4 large Organic Russet Potato (about 2 pounds)
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 cup Whole Grain Dijon Mustard
- 1/2 cup Honey
- 1/2 teaspoon Dried Thyme minced
- 1/2 teaspoon each Kosher Salt and Pepper
Directions
Preheat oven 425ºF.
Peel the potatoes and cut into bite size cubes. Place potatoes in a bowl and toss with olive oil, salt and pepper. Place on baking sheet in a single layer and roast for 15 minutes. Combine mustard, honey and thyme in small bowl. Toss potatoes with honey-thyme mustard in large bowl until evenly coated. Arrange potatoes on foil-lined baking sheet and roast until potato edges begin to brown. Adjust seasonings.
Note:
For a sweet/hot flare, add some crushed red peppers to the dish.
