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Molasses-Tossed Potatoes




Source of Recipe


www


Recipe Introduction


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.



List of 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)


Recipe



Preheat oven to 450 degrees.
Coat a 13 x 9 x 2 inch baking pan with non-stick cooking spray.
Scrub and quarter potatoes (halve any large quarters). Arrange potatoes in pan.
In a small bowl combine oil, molasses, vinegar, thyme and salt. Drizzle mixture over potatoes and toss to coat.
Bake potatoes, uncovered, for 20 minutes.
Add nuts; stir to mix.
Bake 15 to 20 minutes more or until potatoes are tender, stirring once. Transfer to a serving bowl; top with fresh chives if desired