Honey-Scallion Potatoes

Follow your red bliss…potatoes, baked until slightly crispy and then drizzled in a honey-scallion butter sauce. This side dish pairs perfectly with a beef, chicken, turkey or pork entrée. 

Honey scallion potatoes wide enlarged

: Serves 5 (1 serving = 3-ounce portion)


  • 1 pound red bliss potatoes quartered and parboiled (or, if you have the time, quarter and soak overnight)
  • 3 tablespoons honey 
  • ¼ cup fresh scallions, chopped 
  • 2 tablespoons fresh parsley, chopped 
  • ½ stick unsalted butter, cold and cubed
  • 2 tablespoons canola oil
  • ½ teaspoon black pepper

Nutrition Per Serving

Calories 234 cal
Total Fat 15 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 24 mg
Sodium 20 mg
Carbohydrates 25 g
Protein 2 g
Phosphorus 62 mg
Potassium 447 mg
Dietary Fiber 1.8 g
Calcium 19 mg


Preheat oven to 400° F.

  1. Drain potatoes and dry thoroughly.
  2. Toss potatoes in oil so they are well coated and place on baking sheet tray.
  3. Bake for 15–20 minutes, turning midway to brown evenly on all sides.
  4. Place remaining ingredients (except butter) in medium-size bowl and microwave for 30 seconds.
  5. Remove bowl and whisk in butter until mixture is a syrupy consistency.
  6. Toss potatoes in bowl and mix until coated, then serve.

TIP: Boiling and rinsing potatoes, even for 5 minutes, can reduce the potassium level by one third.