This roasted potato recipe is a favourite treat in our house. It is the style of spud that the fabulous dude most often requests. They are good with almost anything and sometimes I serve them for brunch.
4-6 medium potatoes, cubed
1 onion, chopped
2 tbsp butter (or some olive oil for a bit healthier but, admittedly, less tasty version)
Dash of salt
Dash of pepper
1 tsp vegetable seasoning
2 tbsp maple syrup
1 tsp honey
1. Place cubed potatoes and chopped onion in a loaf pan. Spot butter on them or drizzle with olive oil. Mix together. Season with salt, pepper and vegetable spice.
2. Cover with aluminum foil and bake at 350 for about 30 minutes, or until slightly soft. To speed up the process, you can cook the chopped potatoes for a few minutes in the microwave first. However, only do this if you're in a rush. They are much tastier and hold together better if you roast them slowly. The pictures below were taken when I rushed and precooked them in the microwave. They go a bit mushier this way
3. Remove from oven, remove foil and drizzle with 1 tbsp of syrup and the honey. Toss to coat. Replace foil. Cook for another 10-15 minutes.
4. Remove foil, drizzle with remaining syrup. Place back in oven for 10-15 minutes, until potatoes are fully cooked and syrup/honey has become caramelized.