Sauteed Honey-Fennel Potatoes

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Sauteed Honey-Fennel Potatoes

 

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

 

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. Serves 4.

 

 

 

 

 

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