These go perfectly with Corned Beef and Cabbage, which is a St. Patrick’s Day tradition for Kelton. This year we worked late, so I called my mom, and had her pick up some Corned Beef, and start it while we were at work. Kelton was completely surprised when we got home, and loved the meal. I was happy to refrain and eat my steak, paired with these tasty potatoes. I definitely got some cute points for this meal :].
- 1 lb. red-skinned potatoes, chopped
- 1 small onion, sliced
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. dijon mustard
- 2 tsp. honey
- salt and pepper
- Preheat then oven to 425.
- Whisk together oil, mustard, honey, salt, and pepper in a large bowl, then add potatoes and onion; toss to coat. Pour into a non-stick sprayed baking dish for 40-45 min, or until potatoes are tender, stirring 2-3 times.