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Walnut Tossed Potatoes    Veg  HT  ACC  50mins


Serves 4      Hot  Vegetarian Vegan  Vegetables Nuts  Herbs  Accompaniment   Wheat Gluten Dairy free  Eggless



900g/2lb small New Potatoes, halved
2 tbsp Vegetable Oil
2 tbsp Golden Syrup
2 tbsp Balsamic Vinegar
1 teasp Dried Thyme
50g/2oz Walnuts, roughly chopped



1. Preheat the  oven to 200C, 400F, Gas Mark 6 and lightly grease a shallow baking tin.

2.  Arrange the potatoes in a single layer in the greased tin. Set aside.


3. In a small bowl mix together the oil, golden syrup, vinegar, thyme and salt until well combined.

4. Drizzle the mixture over potatoes and toss gently to coat on all sides.

5. Bake, uncovered for 20 minutes. 


6. Add the nuts to the potatoes, mix well then return to the oven for a further 15-20 minutes or until the potatoes are tender, turning once or twice. Serve hot.




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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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