Randy Mayor
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.

How to Make It

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

Step 2

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.

Ratings & Reviews

WebStorm's Review

September 11, 2013

bibliomaniagirl's Review

November 29, 2008
I really enjoyed these potatoes with I made for Thanksgiving. I made the butter the day before (which I recommend as reducing the vinegar stinks) and just microwaved it to soften before adding to the potatoes. Overall very quick and easy!