Side Dish
4 servings
30 minutes
25-30 minutes
Chef Tom Fraker
4 large Organic Russet Potatoes (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 from Honeycomb Box
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.
