I Loved Making It and It Was Super Yummy
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- 3 cloves garlic minced
- 1 tablespoon lemon juice
- 1/4 cup olive oil
- 2 tablespoons melted butter
- 1 tablespoon honey
- 1 pounds baby potatoes
- 1 tablespoon chopped italian parsley leaves
- scant 1/4 teaspoon salt
- 3 dashes ground black pepper
- Carbohydrate 93.6570345445473 g
- Cholesterol 244.239999793532 mg
- Fat 106.12419307231 g
- Fiber 10.3457198428502 g
- Protein 11.1429221232793 g
- Saturated Fat 60.3494119692456 g
- Serving Size 1 1 recipe (614g)
- Sodium 684.871541647598 mg
- Sugar 83.3113147016972 g
- Trans Fat 6.92462054531314 g
- Calories 1340 calories
Hello everyone! I'm so excited to share this recipe with you today. It's a simple and delicious dish that is perfect for any occasion. I love making it for my family and friends, and it's always a hit.
The best thing about this recipe is that it's so easy to make. You don't need any special ingredients or equipment, and it only takes a few minutes to prepare. Plus, it's a great way to use up leftover potatoes. I always have a few leftover potatoes in my fridge, and this recipe is a great way to use them up. I love the way the potatoes get crispy on the outside and fluffy on the inside. The honey-butter glaze is also to die for. I could eat it by the spoonful! This recipe is a great way to add some flavor to your next meal. It's also a great way to use up leftover potatoes. So what are you waiting for? Give it a try today!
Step-by-step
- Preheat oven to 350F.
- Cut slits on the potatoes, do not cut through.
- Mix all ingredients in the Oil Mixture together.
- Place the potatoes in a roasting pan and brush with the Oil Mixture. Make sure to brush inside the slits of the potatoes. Save some for basting.
- Roast the potato for 1 hour, basting the oil mixture at 30 minute interval using the remaining Oil Mixture.
- Serve immediately after roasting.
