1 of 4 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (241g) Recipe makes 8 servings The following items or measurements are not included below: 2/3 cup balsamic vinegar |
||
| Calories 245 | ||
| Calories from Fat 70 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.9g | 12% | |
| Saturated Fat 4.9g | 24% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 20mg | 6% | |
| Sodium 213mg | 8% | |
| Potassium 974mg | 27% | |
| Total Carbohydrate 40.4g | 13% | |
| Dietary Fiber 5.0g | 20% | |
| Sugars 1.8g | ||
| Protein 4.8g | 9% | |
people who like this recipe also like:
By: Evamyth
Caesar Napa Slaw With Homemade Golden Bread Crumbs
By: FLUFFSTER
Pan-Fried Potatoes With Paprika and Lemon
By: lazyme
By: ~Rita~
By: GinnyP
New Potatoes With Balsamic and Shallot Butter
By: Julesong
Apr 4, 2005
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.
SERVES 8
Ingredients
- 2/3 cup balsamic vinegar
- 1/3 cup butter, melted
- 3 tablespoons shallots, minced
- 2 teaspoons fresh thyme, chopped
- 1/2 teaspoon salt, divided
- 1/8 teaspoon fresh ground black pepper or tricolor pepper
- 4 lbs new potatoes, cleaned well (small red or white waxy new potatoes) or fingerling potatoes, cleaned well
- 1 1/2 tablespoons basil, finely chopped fresh french or parsley
Directions
1
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
Pour reduced vinegar into another bowl and let cool completely.3
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
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
Cut the drained cooked potatoes in half (or 3rds diagonally, if using fingerlings), and place in a serving bowl.6
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
Serve immediately.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other New Potatoes With Balsamic and Shallot Butter recipes
Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Holiday/Event > Religious > Easter
- Occasion > Holiday/Event > Religious > Christmas
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Erindipity
On Jul 5, 2008
Excellent side dish. We served with Honey Mustard Salmon, a green salad and broccoli with cheese sauce. A very nice light dinner. I did have to make my vinegar reduction twice as I burnt mine the first time. Great with mild flavored dish as the vinegar does have an intense taste. I used parsley to finish my dish and it was perfect, this will be made again at our house for sure. WW pts - 5.
From: Beautiful BC
On Mar 25, 2008
These were very tasty taters. The basil at the end simply made the dish. I'd love to see how these flavours meld together as a simple dressing rather than reducing the balsamic vinegar to a syrup. It was a little on the sweet side for us but that is simply a taste preference.
From: Annie H
On Apr 5, 2005
Oh my gosh! These potatoes are.. are.. AMAZING!! I made it with little red potatoes, made extra sauce, and used dried herbs (will try fresh next time if I can manage it) My first bite I said "wow, that tastes like..." second bite "wow... that's kinda like..." In the middle of my second helping, I was finally able to put in to halting words what this tastes like. I thought from the vinegar that it would taste vinegary. It tasted nothing of the sort. It was sweet, earthy, rich, and addictive, but strangly light. I'm soooo glad I made extra sauce b/c it is absolutely wonderful, with a perfect blend of flavors. I can only imagine what it tastes like with fresh herbs. Oh my gosh, this is one of my absolute keeper recipes and my family is going to go NUTS over these potatoes. Thank you so much for posting this recipe!
From: DDW
On Sep 6, 2007
My family loves balsamic vinegar anything so I knew this recipe would be a hit. I halved the recipe and used 1 lb of red new potatoes. I'm not much of a thyme lover so I left it out and went heavy on the fresh basil. This is a nice way to shake up plain old potatoes and will go nicely with most dishes.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved