Sweet Onion Roasted Potatoes
Ingredients
-
2 tablespoons extra-virgin olive oil
-
1 tablespoon honey
-
½ teaspoon salt
-
1 teaspoon Dijon mustard
-
⅛ teaspoon cayenne pepper
-
1½ lbs quartered baby yukon potatoes
-
2 tablespoons onion soup mix
Tools
-
whisk
-
measuring spoons
-
large bowl
-
spatula
-
June Pan
-
June Oven
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Start the dressing
In a large bowl, whisk together the oil, honey, salt, mustard, and cayenne pepper until combined.
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon honey
½ teaspoon salt
⅛ teaspoon cayenne pepper
large bowl
measuring spoons
whisk
Add the potatoes and onion soup mix
Add the quartered potatoes to the bowl and toss with a spatula to coat. Sprinkle the onion soup mix over the potatoes and toss again.
2 tablespoons onion soup mix
spatula
1½ lbs quartered baby yukon potatoes
Place the potatoes on the June Pan
Arrange the potatoes in a single layer on the June Pan.
June Pan
Roast the potatoes
Place the June Pan on the middle shelf of the June Oven. Roast the potatoes 24 minutes, until they are golden brown and tender. June will notify you when the potatoes are ready.
June Oven
Serve
Transfer the potatoes to a plate or serving dish. Garnish with chives if using. Serve hot.
2 tablespoons chopped chives
