Ingredients
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/2 teaspoon garlic and pepper spice mix
- 2 pounds red potatoes unpeeled and quartered
- 1/2 cup chopped onion
- 2 ounces Pancetta bacon chopped and cooked until crisp
- 1/3 cup crumbled Pecorino cheese
Servings:
Units:
Instructions
- Preheat oven to 375 F.
- In small bowl, combine olive oil, honey, dry mustard, salt and garlic pepper.
- Place potatoes in large 10x15-inch baking sheet with 1-inch rim; sprinkle with onion.
- Drizzle with olive oil mixture. Using your hands, toss potatoes and onions until coated with olive oil mixture. Arrange in even layer in pan.
- Bake for 35 minutes or until potatoes and onions are tender, stirring halfway through the cooking time.
- Transfer to large serving dish; sprinkle with Pancetta and Pecorino cheese.
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