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5* New Potatoes w/ Balsamic & Shallot Butter

Source of Recipe

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5* New Potatoes w/ Balsamic & Shallot Butter

Cooking Light - March 2005 - Lorrie Hulston Corvin,
Reviews rate this recipe 5 Stars!
8 servings (serving size: 1-1/4 cups)

The balsamic butter mixture is deep brown and tastes delicious. The butter can be made ahead, chilled, and tossed with the potatoes just before serving.

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

Preparation:
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. Add butter, chopped shallots, thyme, 1/4 teaspoon salt, and black pepper; stir well to combine.

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.

One serving equals: Calories 246 (Calories from fat 29 %); Fat 7.9 g (Satfat 4.9 g, Monofat 2 g, Polyfat 0.4 g); Protein 4.6 g; Carbohydrate 39.9 g; Fiber 3.9 g; Cholesterol 20 mg; Sodium 221 mg