Did you get your fill of potaotes on Thanksgiving? Don't worry. These taste nothing like what you had. They aren't mashed. They don't have butter in them. Instead, they're crispy & flavorful!
Chop up your potatoes into wedges. You don't have to bother with peeling. Didn't you do enough of that for all those mashed potatoes? Plus, the skins are where the good nutrients are!
Stir them up with the honey mustard marinade & lay in a single layer on a baking tray.
I threw in a bell pepper for color & a flavor kick, but it's not necessary. They're yummy with or without it! Enjoy!
Honey Mustard & Onion Potato Wedges
6 medium potatoes
1 medium onion
1 red bell pepper (optional)
1 1/2 T honey
2 tsp. Dijon mustard
1/2 tsp. turmeric
1 tsp. onion powder
1 tsp. mustard powder
1/2-1 tsp. salt, to taste
1 tsp. dried minced onion
Preheat oven to 375*F. Coat a large baking sheet with cooking spray. Scrub potatoes and slice into wedges, keeping a uniform size. Chop onion and pepper (if using) into chunks the same size as potatoes. Combine in a large bowl. Whisk together honey, Dijon mustard, turmeric, onion powder, mustard powder, and salt. Pour over potato mixture and stir to coat. Arrange pototo mixture on baking sheet in a single layer. Lightly spray mixture with cooking spray. Sprinkle with dried minced onion. Bake for 20 minutes. Stir to loosen from sheet and then bake for another 25-30 minutes. Potatoes are done when they are lightly browned and crispy. Serve hot!