Makes 4 servings as a side dish
2 lbs potatoes
2 tablespoons olive oil
½ teaspoon kosher salt
1 cup vegetable broth
2 teaspoons rice vinegar
¼ cup Baird Farm spruce tip infused maple syrup
2 tablespoons chopped parsley
Scrub the potatoes and cut them into small wedges. Heat a large pan over medium-high heat with the olive oil. When hot, add the potatoes and salt. Cook, stirring often, until the potatoes start to brown. Use a little more oil if they stick to the pan. Pour in the broth and vinegar and simmer over medium-low heat for about 10 minutes or until the liquid has cooked off. Add the spruce tip maple syrup and toss to coat. Cook for another couple of minutes until the potatoes are completely tender. Serve topped with chopped parsley.