Every time Yom Tov rolls around, I’m always searching for a new potato side dish to add to my menu. A while back, Yehudis H., my good friend, told me about potatoes she makes that are always devoured by the crowd. Here is that simple and delicious recipe.
1 pound tricolored baby potatoes
1 small onion, finely diced
2 tablespoons olive oil
2 tablespoons honey
1½ teaspoons dried mustard powder
1 tablespoon dried parsley
1½ teaspoons salt
dash black pepper
- Preheat the oven to 375ºF. Line a baking sheet and spray with nonstick cooking spray.
- In a bowl, toss the potatoes with onion, olive oil, honey, dried mustard, parsley, salt, and pepper. Spread on baking sheet.
- Cover and bake for 20 minutes. Remove from oven, uncover, and bake an additional 20-25 minutes.
Yield: 4 to 6 servings
If you can’t find tricolored potatoes, you can use baby red potatoes, yellow potatoes, or a mix of both.
For more great recipes, check out this weeks issue of Whisk by Ami
