New Potatoes with Balsamic and Shallot Butter
CATEGORIES
INGREDIENTS
  • 2/3 cup balsamic vinegar
  • 1/3 cup butter, softened
  • 3 tablespoons finely chopped shallots
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon salt, divided
  • 1/8 teaspoon freshly ground black pepper
  • 4 pounds small red potatoes
  • 1 1/2 tablespoons finely chopped fresh parsley
DIRECTIONS
  1. Bring vinegar to a boil in a small saucepan; reduce heat, and simmer until reduced to 2 tablespoons (about 10 minutes). Place in a medium bowl, and cool completely.
  2. Add butter, chopped shallots, thyme, 1/4 teaspoon salt, and black pepper; stir well to combine.
  3. Place potatoes in a 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 remaining 1/4 teaspoon salt. Add butter mixture and parsley; toss gently to coat. Serve immediately.