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New Potatoes with Balsamic and Shallot Butter

Randy Mayor
Yield 8 servings (serving size: 1 1/4 cups)
The balsamic butter mixture is deep brown and tastes delicious. The butter can be made ahead, chilled, and tossed with the potatoes just before serving.

Ingredients

  • 2/3 cup balsamic vinegar
  • 1/3 cup butter, softened
  • 3 tablespoons finely chopped shallots
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon salt, divided
  • 1/8 teaspoon freshly ground black pepper
  • 4 pounds small red potatoes
  • 1 1/2 tablespoons finely chopped fresh parsley

Nutrition Information

  • calories 246
  • caloriesfromfat 29 %
  • fat 7.9 g
  • satfat 4.9 g
  • monofat 2 g
  • polyfat 0.4 g
  • protein 4.6 g
  • carbohydrate 39.9 g
  • fiber 3.9 g
  • cholesterol 20 mg
  • iron 2 mg
  • sodium 221 mg
  • calcium 34 mg

How to Make It

  1. Bring vinegar to a boil in a small saucepan; reduce heat, and simmer until reduced to 2 tablespoons (about 10 minutes). Place in a medium bowl, and cool completely. Add butter, chopped shallots, thyme, 1/4 teaspoon salt, and black pepper; stir well to combine.

  2. Place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer 20 minutes or until tender. Drain. Cut potatoes in half; place in a large bowl. Sprinkle with remaining 1/4 teaspoon salt. Add butter mixture and parsley; toss gently to coat. Serve immediately.