Savory Balsamic-Glazed New Potatoes with Shallot Butter
Experience the delightful combination of buttery new potatoes drizzled with a rich, thick balsamic glaze, perfected by the delicate flavor of shallots and fragrant fresh herbs. This recipe transforms simple ingredients into an elegant side dish that perfectly complements any meal. The winning feature is the balsamic butter mixture, which not only enhances the potatoes' flavor but also adds a beautiful, dark sheen that makes them visually appealing. Prepare the luxurious shallot butter ahead of time, and rewarm it just before tossing with your tender potatoes for a dish that’s sure to impress your family and guests alike.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
balsamic vinegar
2/3 cup (none)
butter
1/3 cup (melted)
shallots
3 tablespoons (minced)
fresh thyme
2 teaspoons (chopped)
salt
1/2 teaspoon (divided)
fresh ground black pepper
1/8 teaspoon (or use tricolor pepper)
new potatoes
4 lbs (cleaned well, small red or white waxy or fingerling)
basil or parsley
1 1/2 tablespoons (finely chopped fresh)
Instructions
1
In a small saucepan over medium heat, bring the balsamic vinegar to a boil. Reduce the heat to low and simmer for about 10 minutes, or until the vinegar is thick and syrupy, reducing to approximately 2 tablespoons.
2
Once reduced, pour the balsamic vinegar into a separate bowl and set aside to cool completely.
3
While the vinegar is cooling, place the cleaned new potatoes in a large saucepan. Cover them with water and bring to a boil. Once boiling, reduce the heat and let the potatoes simmer for around 20 minutes or until fork-tender, then drain well.
4
In the meantime, once the vinegar has cooled, add the melted butter, minced shallots, chopped thyme, 1/4 teaspoon of salt, and ground black pepper to the bowl. Whisk everything together until well combined and set aside.
5
After draining, cut the potatoes in half or into thirds diagonally if using fingerling potatoes. Transfer them to a serving bowl.
6
Sprinkle the remaining 1/4 teaspoon of salt over the warm potatoes and gently toss to combine. Drizzle the balsamic shallot butter mixture over the potatoes, add the finely chopped basil or parsley, and toss gently until the potatoes are thoroughly coated.
7
Serve immediately for the best taste and texture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this potato dish?
The dish is called Savory Balsamic-Glazed New Potatoes with Shallot Butter.
What type of potatoes are best for this recipe?
New potatoes are best, specifically small red or white waxy potatoes, or fingerling potatoes.
How many pounds of potatoes do I need?
This recipe requires 4 lbs of cleaned new potatoes.
How do I prepare the balsamic glaze?
Bring 2/3 cup of balsamic vinegar to a boil, then simmer on low for about 10 minutes until it reduces to approximately 2 tablespoons of thick syrup.
Should the balsamic reduction be hot when mixed with the butter?
No, the reduced balsamic vinegar should be set aside to cool completely before mixing with other ingredients.
How much butter is used in the shallot butter mixture?
The recipe calls for 1/3 cup of melted butter.
How many shallots are needed?
You will need 3 tablespoons of minced shallots.
Which fresh herbs are included in the butter mixture?
The butter mixture includes 2 teaspoons of chopped fresh thyme.
How long should the potatoes simmer?
The potatoes should simmer for around 20 minutes or until they are fork-tender.
How should the potatoes be cut after boiling?
They should be cut in half, or into thirds diagonally if you are using fingerling potatoes.
What is the total amount of salt used?
A total of 1/2 teaspoon of salt is used, divided into two parts.
What type of pepper is recommended?
You can use 1/8 teaspoon of fresh ground black pepper or tricolor pepper.
What herbs are used for the final garnish?
You can use 1 1/2 tablespoons of finely chopped fresh basil or parsley.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian-friendly side dish.
Can the shallot butter be prepared in advance?
Yes, the luxurious shallot butter can be prepared ahead of time and rewarmed just before tossing with the potatoes.
How many ingredients are in this recipe?
There are 8 main ingredients used in this recipe.
What is the texture of the balsamic vinegar after reduction?
It should be thick, syrupy, and reduced to about 2 tablespoons.
How do I serve these potatoes?
Serve them immediately after tossing with the glaze for the best taste and texture.
What makes the potatoes look visually appealing?
The balsamic butter mixture adds a beautiful, dark sheen to the potatoes.
What category does this recipe fall into?
It is categorized as a side dish and comfort food.
How much balsamic vinegar do I start with?
You start with 2/3 cup of balsamic vinegar.
Do I need to peel the potatoes?
No, you should clean them well but they are typically cooked with the skins on.
What is the first step of the instructions?
The first step is to bring the balsamic vinegar to a boil in a small saucepan.
How is the salt divided in the recipe?
1/4 teaspoon is mixed into the butter glaze and the remaining 1/4 teaspoon is sprinkled over the warm potatoes.
What kind of heat should be used to reduce the vinegar?
Start with medium heat to boil, then reduce to low heat to simmer.
Should the potatoes be boiled in a specific amount of water?
The instructions specify covering them with water in a large saucepan.
What tool should I use to mix the glaze?
A whisk should be used to combine the cooled vinegar, butter, shallots, and herbs.
What is the flavor profile of the shallots?
The shallots provide a delicate flavor that complements the balsamic glaze.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe.
What should I do if the vinegar reduces too much?
The goal is 2 tablespoons; if it becomes too hard or solid, you may need to restart or thin it slightly with a drop of water.