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RECIPES:
SIDE
DISHES - RICE and POTATO
New Potatoes with Balsamic- Shallot Butter
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New
Potatoes with Balsamic- Shallot Butter |
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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 |
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Wine, Food, and Friends |
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