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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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If you use a variety of small potatoes, it will give visual interest to this sweet-and-sharp-flavored side dish. Taken from the BH&G magazine. Ingredients:
2 1/2 lbs tiny new potatoes (or any other small potato) |
2 tablespoons cooking oil |
2 tablespoons molasses |
2 tablespoons balsamic vinegar |
1 teaspoon dried thyme, crushed |
1/2 teaspoon salt |
1/2 cup walnuts, chopped |
fresh chives (optional) |
Directions:
1. Preheat oven to 450 degrees.
2. Coat a 13 x 9 x 2 inch baking pan with non-stick cooking spray.
3. Scrub and quarter potatoes (halve any large quarters). Arrange potatoes in pan.
4. In a small bowl combine oil, molasses, vinegar, thyme and salt. Drizzle mixture over potatoes and toss to coat.
5. Bake potatoes, uncovered, for 20 minutes.
6. Add nuts; stir to mix.
7. Bake 15 to 20 minutes more or until potatoes are tender, stirring once. Transfer to a serving bowl; top with fresh chives if desired.
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