Honey-Mustard Roasted Potatoes
4 large baking potatoes (about 2 pounds)
1/2 cup Dijon mustard
1/4 cup honey
1/2 teaspoon crushed dried thyme leaves
Salt and pepper -- to taste
Peel potatoes and cut each into 6 to 8 pieces.
Cover potatoes with salted water in large saucepan.
Bring to a boil over medium-high heat.
Cook potatoes 12 to 15 minutes or until just tender.
Drain.
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 coated with nonstick cooking spray.
Bake at 375 F 20 minutes or until potatoes begin to brown around edges.
Season to taste with salt and pepper.
Yield: 4 servings.
|