A couple of weekends ago we found ourselves with a busy Sunday. When it came time to make dinner I had my husband cook up some hotdogs, corn-on-the cob and these potatoes. We weren't looking for fancy, just quick and easy. I had bookmarked this recipe as a possibility to make for some barbecue but never actually made them. So I had my husband make them. The sauce was quick and easy to prepare. He was hesistant to use the chili powder since we wanted the kids to eat them. I told him to use it anyway. I didn't think chili powder was very spicy. I guess it wasn't. Because our daughter loved these potatoes and ended up having seconds. These were pretty tasty potatoes and besides the lengthy cooking time, are one of those recipes that you can prepare, put in the oven, and kind of forget about until the timer goes off. This was a nice change from our normal Liptons Onion Mix Roasted potatoes. These can also be prepared and wrapped in foil packets and cooked on the barbecue.
recipe slightly adapted from food.com by Poker
2 tablespoons butter or 2 tablespoons margarine, melted
1 tablespoon chili powder
1 tablespoon honey
1/4 teaspoon garlic powder
1/4 teaspoon ground pepper
2 lbs russett potatoes, peeled and quartered
1. Preheat oven 400°F.
2. In large bowl, combine, chili powder, honey, garlic powder, pepper and butter.
3. Add potatoes; toss to coat.
4. Spoon potatoes in greased 11x7-inch baking dish.
5. Bake 40-50 minutes until potatoes are tender.
Family Rating: 1 1/2 thumbs up.