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Randy Mayor Photo by: Randy Mayor

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.

Cooking Light MARCH 2005

  • Yield: 8 servings (serving size: 1 1/4 cups)

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

Preparation

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.

Nutritional Information

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
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New Potatoes with Balsamic and Shallot Butter recipe

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