Sautéed Honey-Fennel Potatoes

• 1 pound Rocky Mountain Gourmet 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 black pepper
• 1 tablespoon honey
• 1 teaspoon balsamic vinegar
• 1/4 cup fresh Italian flat leaf parsley, chopped
• Salt, to taste

In medium saucepan, combine 4 cups cold water and potatoes; bring to boil. Reduce heat to medium and cook 12 to 15 minutes or until potatoes are tender when pierced with a fork. When potatoes are done, drain and set aside to cool and cut in half.

In non-stick skillet, heat oil over medium heat; add potatoes and cook until golden brown, tossing occasionally, about 10 minutes. Add walnuts, shallots, fennel and pepper. Stir to combine and cook for another 2 minutes. Drizzle in honey and vinegar, stir to combine; add parsley. Stir again, season with salt to taste. Makes 4 servings.

Recipe courtesy of the U.S. Potato Board.

Per serving: About 318 cal, 11 g pro, 26 g carb, 21 g fat, 0 mg chol, 17 mg sod, 2 g fiber.