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Molasses-Tossed Potatoes

Makes: 8 servings
Prep 15 mins Bake 450°F 35 mins to 40 mins
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,
  • chol. (mg) 0,
  • 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 (RE) 0,
  • 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,
  • Cobalamin (Vit. B12) (g) 0,
  • 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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