Food Blogs
Potatoes With Balsamic and Shallot Butter Recipe
Prep Time | 5 minutes |
Cook Time | 30 minutes |
Servings |
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Ingredients
- 2 cup ⁄3balsamic vinegar
- 1 cup ⁄3butter melted
- 3 tablespoons Shallots minced
- 2 teaspoons fresh thyme chopped
- 1 teaspoon ⁄2salt divided
- 1 teaspoon ⁄8fresh ground black pepper or 1⁄8tricolor pepper
- 4 lbs new potatoes or 4fingerling potatoes cleaned well, small red or white waxy new potatoes
- 1 1 tablespoons ⁄2basil finely chopped fresh french or 1 1⁄2parsley
Ingredients
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Instructions
- In a small saucepan over medium heat, bring the vinegar to a boil; reduce the temperature to low and simmer until the vinegar is reduced to 2 tablespoons of liquid - it will be thick and syrupy and will take about 10 minutes.
- Pour reduced vinegar into another bowl and let cool completely.
- While vinegar is cooling, place the potatoes in a saucepan and add water to cover; bring to a boil then reduce heat and let simmer for 20 minutes or until tender, then drain.
- While potatoes are cooking, to the cooled reduced vinegar add the melted butter, chopped shallots, thyme, 1/4 teaspoon of the salt, and black pepper, whisk well to incorporate and set aside.
- Cut the drained cooked potatoes in half (or 3rds diagonally, if using fingerlings), and place in a serving bowl.
- Sprinkle the remaining 1/4 teaspoon salt over the potatoes, toss, then add the butter mixture and basil or parsley and toss gently to coat.
- Serve immediately.