Ingredients: (Makes 6 servings.):
3lbs tiny new potatoes
1⁄4 cup butter, melted
salt and black pepper
3 tablespoons white balsamic vinegar
2 tablespoons Plew Farm maple syrup
3 garlic cloves, thinly sliced
1⁄4 cup chopped green onion
2 tablespoons chopped fresh thyme
1 tablespoon finely shredded lemon peel
Directions:
Preheat the oven to 325 degrees F.
Halve or quarter any large potatoes.
In shallow dish large enough to hold potatoes in a single layer, toss potatoes with butter; season with salt and pepper.
Spread in single layer and roast potatoes, uncovered, for 45 minutes, stirring once or twice during roasting.
Meanwhile, in small dish, stir together vinegar, maple syrup, and sliced garlic.
Drizzle potatoes with vinegar mixture, gently tossing with a spoon or spatula to coat.
Continue to roast about 10 to 20 minutes more, until potatoes are fork-tender and glazed, stirring once or twice.
To serve, sprinkle potatoes with green onions, thyme, and lemon peel.