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| Sautéed Honey-Fennel Potatoes Total time = 45 minutes Prep time = 15 minutes + Cooking time = 30 minutes |
| 1 pound small (1 1/2-inch) specialty potatoes 1 tablespoon olive oil 1 cup walnut halves, toasted 1/3 cup sliced shallots 1 tablespoon fennel seeds, toasted and crushed 1/4 teaspoon finely-ground black pepper 1 tablespoon honey 1 teaspoon balsamic vinegar 1/4 cup chopped, fresh Italian flat-leaf parsley Salt to taste |
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| In medium saucepan, combine 4 cups cold water and
potatoes; bring to boil. Reduce heat to medium; cover and cook 12 to 15 minutes
or until potatoes are tender when pierced with a fork. When potatoes are done,
drain well. Set aside to cool and cut in half. In non-stick or cast iron skillet, heat oil over medium heat and add potatoes. Cook until golden brown, tossing occasionally, about 10 minutes. Add walnuts, shallots, fennel and black pepper; stir to combine and cook for another two minutes. Drizzle in honey and vinegar, and stir to combine. Add the parsley, stir again and season with salt to taste. |
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| Calories: 318 Carbohydrates: 26 g Fat: 21 g Fiber: 2 g Cholesterol: 0 mg Protein: 11 g Sodium: 17 mg |
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| Recipe courtesy of PotatoHelp.com. |