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

  1. Preheat the oven to 375ºF. Line a baking sheet and spray with nonstick cooking spray.
  2. In a bowl, toss the potatoes with onion, olive oil, honey, dried mustard, parsley, salt, and pepper. Spread on baking sheet.
  3. 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