Recipe by Andrea Albin from Gourmet magazine March 2009.
Cooks notes: Shallots and porcinis can be sautéed and honey glaze can be made 1 day ahead and chilled. Bring to room temperature before using.
Cooked potatoes can be kept on baking sheet at room temperature up to 2 hours before reheating and serving.
Time listed is start to finish
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