Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 247.91 Kcal (1038 kJ) | ||
| Calories from fat | 68.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.6g | 12% | |
|---|---|---|---|
| Cholesterol | 20.13mg | 7% | |
| Sodium | 192.97mg | 8% | |
| Potassium | 1076.1mg | 23% | |
| Total Carbs | 40.66g | 14% | |
| Sugars | 5.78g | 23% | |
| Dietary Fiber | 4.71g | 19% | |
| Protein | 4.78g | 10% | |
| Vitamin C | 22mg | 37% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.6mg | 14% | |
| Calcium | 34.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 94.43 Kcal (395 kJ) | ||
| Calories from fat | 26.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 12% | |
|---|---|---|---|
| Cholesterol | 7.67mg | 7% | |
| Sodium | 73.5mg | 8% | |
| Potassium | 409.87mg | 23% | |
| Total Carbs | 15.49g | 14% | |
| Sugars | 2.2g | 23% | |
| Dietary Fiber | 1.79g | 19% | |
| Protein | 1.82g | 10% | |
| Vitamin C | 8.4mg | 37% | |
| Iron | 1mg | 14% | |
| Calcium | 13mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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