I really enjoyed these potatoes with I made for Thanksgiving. I made the butter the day before (which I recommend as reducing the vinegar stinks) and just microwaved it to soften before adding to the potatoes. Overall very quick and easy!
New Potatoes with Balsamic and Shallot Butter
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.
Yield: 8 servings (serving size: 1 1/4 cups)
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Amount per serving
- Calories: 246
- Calories from fat: 29%
- Fat: 7.9g
- Saturated fat: 4.9g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 0.4g
- Protein: 4.6g
- Carbohydrate: 39.9g
- Fiber: 3.9g
- Cholesterol: 20mg
- Iron: 2mg
- Sodium: 221mg
- Calcium: 34mg
- 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
- 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.
- 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.
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