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.

Servings: 4
Source: United States Potato Board