New Potatoes With Balsamic And Shallot Butter Recipes

Steps:

• Preheat oven to 425°. Toss potatoes with oil and seasonings; spread in a 15x10x1-in. pan., Roast 25 minutes, stirring halfway. Drizzle with vinegar; roast until potatoes are tender, 5-10 minutes.

Steps:

• 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.
• Pour reduced vinegar into another bowl and let cool completely.
• 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.
• 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.
• Cut the drained cooked potatoes in half (or 3rds diagonally, if using fingerlings), and place in a serving bowl.
• 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.
• Serve immediately.

Steps:

• Bring the potatoes to the boil in enough lightly salted water to cover.
• Turn the heat to a very low simmer and cook until fork tender. This could take 30 minutes.
• Drain and add the butter, mint, garlic and salt and pepper to the pot. With the lid on, toss gently to cover the potatoes with the seasoned butter.
• Use parsley if you don't have or like mint, or use a mix of both if you wish.