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Molasses-Tossed Potatoes
Ingredients
- Nonstick cooking spray
- 2 1/2 pounds tiny new potatoes, small Yukon Gold potatoes, and/or fingerling potatoes
- 2 tablespoons cooking oil
- 2 tablespoons molasses
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried thyme, crushed
- 1/2 teaspoon salt
- 1/2 cup walnut pieces
- Fresh chive (optional)
Directions
1. Preheat oven to 450 degree F. Coat a 13x9x2-inch baking pan with nonstick cooking spray. Scrub and quarter potatoes (halve any large quarters). Arrange potatoes in pan.
2. In a small bowl combine oil, molasses, vinegar, thyme, and salt. Drizzle mixture over potatoes. Toss gently 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. Garnish with fresh chive. Makes 8 side-dish servings.
Nutrition Facts
(Molasses-Tossed Potatoes)
- Servings Per Recipe 8,
- cal. (kcal) 219,
- Fat, total (g) 9,
- sat. fat (g) 1,
- carb. (g) 33,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 4,
- fiber (g) 3,
- sugar (g) 6,
- pro. (g) 4,
- vit. A (IU) 49,
- vit. C (mg) 14,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- sodium (mg) 157,
- Potassium (mg) 568,
- calcium (mg) 30,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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