New Potatoes with Balsamic and Shallot Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
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.
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