Cover potatoes with cold water by two inches. Add a pinch of salt. Boil until potatoes are easily pierced with a paring knife. Drain.

Slowly melt butter in a saute pan. Add allspice. Heat until browned, no further.

Toss potatoes with spiced butter and a pinch of salt in a mixing bowl. Add honey. Toss.

Variations; Pumpkin pie spice, cardamom, cinnamon, clove, nutmeg, ginger, lemon, lime, maple, brown sugar, rum