½ cup chopped dates
2 cloves garlic
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1 tablespoon minced fresh rosemary
¼ cup Scotch whisky (peaty variety desired)
½ teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup balsamic vinegar
2 tablespoons butter, melted
2 pounds small potatoes, quartered
2 tablespoons chopped fresh mint
3 scallions, thinly sliced
¼ cup crumbled blue cheese
Heat the oven to 450 degrees. Line a rimmed baking sheet with foil and coat it with cooking spray.
In a blender, combine the dates, garlic, rosemary, whiskey, salt, pepper, vinegar and melted butter. Purée until completely smooth.
In a large bowl, combine the sauce and potatoes and mix until completely coated. Spread onto the prepared baking sheet. Bake until browned and tender, 25-35 minutes. Transfer to a serving dish. Sprinkle with the mint, scallions and blue cheese.
Nutrition values per serving: 180 calories, 4 g fat (2.5 g saturated), 31 g carbohydrates, 3 g fiber, 9 g sugar, 4 g protein, 10 mg cholesterol, 180 mg sodium.
Alison Ladman for The Associated Press