1 pound specialty potatoes, well scrubbed
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
Cook's note: To toast walnuts, spread in even layer on baking sheet. Bake in 350-degree oven for 5 to 10 minutes or until light golden brown, stirring once or twice for even browning. To toast fennel seeds, heat small skillet over medium-low heat; add fennel and toast for 3 to 4 minutes, stirring constantly. Pour out toasted seeds onto cutting board and gently crush with bottom edge of small bowl.
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 nonstick or cast iron skillet, over medium heat, heat oil; 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.
Yield: 4 to 6 servings.
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