Roasted Cherry Honey Mustard Potatoes


1/2 C Benjamin Twiggs Cherry Honey Mustard

1 t Benjamin Twiggs Cherry Honey

2 T Extra Virgin Olive Oil

7-10 Redskin Potatoes


Preheat oven to 400 degrees.  Line a baking sheet with foil.

In a large bowl, combine mustard, honey and olive oil.  Set aside.

Wash and pat dry potatoes.  Cut into fourths.

Add potatoes to the mustard mixture and stir well until every potato is covered.  Place in a single layer on cookie sheet.

Bake for 40 minutes or until the potatoes are cooked through and golden brown.

Serve immediately.  Makes 4-6 portions.

Variation:  Try this recipe with Brussels Sprouts, Sweet Potatoes, or Cauliflower!