Maple Glazed Potatoes

by Caren McSherry

As the new potato crop emerges, any and all recipes that embrace these golden little nuggets keep cooks of all pedigree embraced. It is the sheer excitement of taking the local farmer’s life work and turning it into a stand up and cheer kind of thing. Let us sing the unsung hard work of our local farmers, applaud them and if we do anything else, go out of our way, go over and above, search, plead and ask all of your local veggie stands to support our farmers….in your absence from persistence we could all be dining from a tin can 10 short years from now. Go in search of our local produce and purchase in abundance and enjoy!!

Ingredients:

2 Tbsp Tamari Soy sauce
2 Tbsp Canadian Maple Syrup
2 Tbsp extra virgin olive oil
2 Tbsp Worcestershire sauce
1 teaspoon dry mustard powder
2 Tbsp tomato paste
Fresh ground pepper to taste
Fleur de sel to taste
30 small nugget potatoes, the size of plums (quartered)

Method:

1. Place the soy, maple syrup, olive oil, Worcestershire, mustard, tomato paste, sea salt and pepper in a bowl, mix well to incorporate, add the potatoes and toss to coat evenly.
2. Transfer to a non stick fry pan cover and let the potatoes slowly brown, absorb the sticky intense flavour of the ingredients.
3. Toss frequently to ensure even browning. about 15 – 20 minutes
4. Transfer to your serving plate and garnish with finely chopped Italian parsley.

Filed Under: side, potatoes, maple syrup, glazed