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Roasted Mini Potatoes with Honey and Spice



Dairy Free Gluten Free Low Sodium Vegetarian

Nutritional Facts Per Serving

2.5 g
23.3 g
2.3 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 165
  • Fat 7.3 g
    • Saturated   1 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   82 mg
  • Carbohydrate 23.3 g
    • Fibre   2.3 g
    • Sugars  
  • Protein 2.5 g
    • Vitamin A 2 %
    • Vitamin C 30 %
    • Calcium 2 %
    • Iron 9 %


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.

Serving Suggestions

Serve the potatoes alongside one of the many entrees you’ll find in our collection, such as Baked Salmon Fillets with Sherry Ginger Cream Sauce, Grilled Pork Tenderloin with Herb Sauce, or Roast Leg of Lamb with Mint Aioli.

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