Molasses-Tossed Potatoes

• 2 12 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
• 12 teaspoon salt
• 12 cup walnuts, chopped
• fresh chives (optional)

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).
4. Arrange potatoes in pan.
5. In a small bowl combine oil, molasses, vinegar, thyme and salt.
6. Drizzle mixture over potatoes and toss to coat.
7. Bake potatoes, uncovered, for 20 minutes.
8. Add nuts; stir to mix.
9. Bake 15 to 20 minutes more or until potatoes are tender, stirring once.
10. Transfer to a serving bowl; top with fresh chives if desired.

potatoes, cooking oil, molasses, balsamic vinegar, thyme, salt, walnuts, fresh chives

Taken from www.food.com/recipe/molasses-tossed-potatoes-206502 (may not work)