Prep 10 mins
Cook 30 mins
Taken from Taste of Home's Holiday & Celebrations Cookbook/2005, recipe by Janet Dingler. I made these potatoes recently, they are simply outstanding! it's a perfect potato side dish to a holiday meal. I doubled the amounts and baked it in a small roaster pan. I also used lots of black pepper, you may also want to increase the salt amount if desired.
- 2 1⁄2 lbs red potatoes (unpeeled and quartered)
- 2 tablespoons vegetable oil
- 2 tablespoons molasses
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried thyme (rubbed between fingers to release the flavors)
- 1 teaspoon salt
- 1⁄2 cup coarsley chopped walnuts
- 1⁄4 cup minced chives
- Butter a 13 x 9-inch baking dish.
- Dry potatoes with paper towels then place in a medium bowl.
- In a small bowl combine oil with molasses, vinegar, thyme and salt; drizzle over the potatoes in the bowl and toss to coat.
- Place the potatoes into the prepared baking dish (drizzle any extra molasses mixture into the baking dish also).
- Bake uncovered at 350 degrees for about 20 minutes.
- Stir in the walnuts.
- Continue to bake, stirring once for another 20-25 minutes or until the potatoes are fork-tender.
- Sprinkle with chives.
- Do not overcook the potatoes.
I liked this, but the taste of the molasses with the potato just was not something I think I would try again. I also would go for the longest cooking times called for, the shorter side of the time left the potatoes a little hard.
A very OUTSTANDING recipe for jazzing up potatoes! The molasses & vinegar combo adds a lot! I made some extra & intend to have them on my 'sample these' buffet for a small group tonight! Thanks so much for this posting!
DH took one bite and said they were wonderfully different. The molasses and balsamic vinegar work together to make a nice glaze. The cooking time was perfect. I left off the walnuts other than that made these as per the recipe.