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Molasses-Tossed Potatoes

Makes: 8 servings

Prep 15 mins Bake 450°F 35 mins to 40 mins

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 (�g) 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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