Molasses-Tossed Potatoes

Use a variety of small potatoes in this sweet yet sharp potato recipe for visual interest.

3 users rated this recipe an average rating of 2.5
  • Makes: 8 servings
  • Prep: 15 mins
  • Bake: 35 mins to 40 mins 450°F
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Molasses-Tossed Potatoes
Nonstick cooking spray
2 1/2
pounds tiny new potatoes, small Yukon Gold potatoes, and/or fingerling potatoes
tablespoons cooking oil
tablespoons molasses
tablespoons balsamic vinegar
teaspoon dried thyme, crushed
teaspoon salt
cup walnut pieces
Fresh chive (optional)
  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)
    Per serving:
  • 219 kcal cal.,
  • 9 g fat
  • (1 g sat. fat,
  • 4 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 0 mg chol.,
  • 157 mg sodium,
  • 33 g carb.,
  • 3 g fiber,
  • 6 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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