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Sweet and rich glaze on
these wonderful potatoes...
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1/3 cup |
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balsamic
vinegar |
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2½ Tbs |
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butter,
softened |
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1½ Tbs |
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finely
chopped shallots |
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1 tsp |
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chopped
fresh thyme |
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¼ tsp |
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salt,
divided |
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dash of |
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freshly
ground black pepper |
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2 lbs |
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small red
potatoes |
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1 Tbs |
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finely
chopped parsley |
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1 |
Bring vinegar to a
boil in a small saucepan; reduce heat, and simmer until
reduced to 1 Tablespoon (about 5 minutes). Place in a
medium bowl, and cool completely. Add butter, chopped
shallots, thyme, 1/8 teaspoon salt, and black pepper;
stir well to combine. |
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2 |
Place potatoes in
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
1/8 teaspoon salt, add butter mixture and parsley; toss
gently to coat. Serve immediately. |
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Servings: 4 |
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Yield: Serving Size about
1 1/4 cups |
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Cooking Tips |
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*You can make the
balsamic-shallot butter ahead, chill, and then toss with
potatoes just before serving. |
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Recipe Source |
| Wine,
Food, and Friends |
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