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
Servings: 4
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; 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 2 minutes. Drizzle in honey and vinegar, stir to combine; add parsley. Stir again and season with salt to taste.
Preparation Time: 15 minutes
Start to finish: 45 minutes
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
Servings: 4
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; 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 2 minutes. Drizzle in honey and vinegar, stir to combine; add parsley. Stir again and season with salt to taste.
Preparation Time: 15 minutes
Start to finish: 45 minutes
