Place the potatoes in a pot and cover with 2" of cold water. Bring to a boil. Boil 5 minutes until firm tender.
Meanwhile, place the oil, honey, mustard, vinegar, cumin, chili powder and paprika in large bowl.
When the potatoes have boiled 5 minutes, drain well, place in the bowl with oil mixture and toss to combine.
Preheat the oven to 425° degrees F. Line a baking sheet with parchment paper. Spread the potatoes in a single layer on the baking sheet; season with salt and pepper. Roast 30 to 35 minutes, turning occasionally, until richly coloured and tender. Spoon the potatoes into a serving dish, sprinkle with parsley and serve.
Recipe Options: Instead of just white, or just red, potatoes, use an equal mix of both in this recipe. For a tangier taste, instead of balsamic vinegar, use the more acidic red wine vinegar to flavour the potatoes. Instead of parsley, sprinkle the potatoes with snipped fresh chives.