Molasses-Tossed Potatoes

If you use a variety of small potatoes, it will give visual interest to this sweet-and-sharp-flavored side dish. Taken from the BH&G magazine.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 2 1⁄2 lbs tiny new potatoes (or any other small potato)
• 2  tablespoons  cooking oil
• 2  tablespoons molasses
• 2  tablespoons  balsamic vinegar
• 1  teaspoon dried thyme, crushed
• 1⁄2 teaspoon salt
• 1⁄2 cup walnuts, chopped
•  fresh chives (optional)

Directions

1. Preheat oven to 450 degrees.
2. Coat a 13 x 9 x 2 inch baking pan with non-stick cooking spray.
3. Scrub and quarter potatoes (halve any large quarters). Arrange potatoes in pan.
4. In a small bowl combine oil, molasses, vinegar, thyme and salt. Drizzle mixture over potatoes and toss to coat.
5. Bake potatoes, uncovered, for 20 minutes.
6. Add nuts; stir to mix.
7. Bake 15 to 20 minutes more or until potatoes are tender, stirring once. Transfer to a serving bowl; top with fresh chives if desired.