This recipe yields tender savory flavor with a hint of sweetness. Tip: Double the recipe and use as a marinade for roasted chicken.

2 pounds red potatoes, rinsed and cut into 1-inch cubes
¼ cup olive oil
¼ cup balsamic vinegar
¼ cup raw honey
3 tablespoons rooibos loose tea, ground
1 tablespoon Dijon mustard
1 teaspoon sea salt
1 teaspoon cracked black pepper

Preheat oven to 425° F.

Place cubed potatoes in a large bowl. In another bowl, combine olive oil, vinegar, honey, tea, mustard and salt and pepper; stir to mix. Drizzle this over the potatoes and toss to coat evenly. Turn potatoes out onto a baking sheet and spread evenly with a spatula. Bake for 45 minutes, or until browned and fork-tender, stirring once or twice.

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