Ingredients
-
2/3
-
1/3
-
3
-
2
-
1/2
-
1/8
-
4
-
1 1/2
-
-
-
-
-
-
-
Directions
New Potatoes With Balsamic and Shallot Butter,The balsamic butter mixture turns these potatoes a nice, dark brown, and is delicious! You can make the butter ahead of time, chill it, then re-warm (30 sec in the microwave) and toss it with the potatoes just before serving. From Cooking Light, March 2005.,My son (age 1 1/2) and I loved this recipe, my DH and DD age 3 thought is was wierd, but since I am rating this I give it 5 stars, it has a unique flavor, and the potatoes were moist and tasty.,Made this as a side to some oven bbq ribs for Valentines dinner. Most excellent flavor – will definately make again!
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Steps
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1
Done
|
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. |
|
2
Done
|
Pour Reduced Vinegar Into Another Bowl and Let Cool Completely. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
Cut the Drained Cooked Potatoes in Half (or 3rds Diagonally, If Using Fingerlings), and Place in a Serving Bowl. |
|
6
Done
|
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. |
|
7
Done
|
Serve Immediately. |
