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Roasted Honey-Mustard Potatoes
By Chef Tom Fraker

Roasted Honey-Mustard Potatoes


4 large Organic Russet Potato (or about 2 pounds of Baby Dutch Yellow Potatoes)
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


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.


For a sweet/hot flare, add some crushed red peppers to the dish.