Ingredients for New Potatoes With Balsamic And Shallot Butter
- Balsamic Vinegar
- 1/4 cup (1/2 stick) unsalted butter, melted
- 2 tablespoons finely chopped shallots
- Fresh Thyme
- 1/2 teaspoon salt
- Fresh Ground Black Pepper
- New Potatoes
- Basil
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How to Make New Potatoes With Balsamic And Shallot Butter
- **Make the Balsamic Reduction:** In a small saucepan over medium heat, bring 1/2 cup balsamic vinegar to a boil. Reduce heat to low and simmer for 10-15 minutes, or until the vinegar has reduced to a thick, syrupy 2 tablespoons. Set aside to cool completely.
- **Cook the Potatoes:** While the vinegar reduces, place 1 pound of scrubbed new potatoes in a medium saucepan. Add enough water to cover. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender. Drain well.
- **Prepare the Shallot Butter:** In a small bowl, whisk together the cooled balsamic reduction, 1/4 cup melted unsalted butter, 2 tablespoons finely chopped shallots, 1 teaspoon fresh thyme leaves, and 1/4 teaspoon salt. Season with freshly ground black pepper to taste.
- **Combine and Serve:** Cut the cooked potatoes in half. In a large serving bowl, toss the potatoes with the remaining 1/4 teaspoon salt. Add the shallot butter mixture and 2 tablespoons of chopped fresh basil or parsley. Toss gently to coat. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
19g
Fat
24g
Carbs
14g
