New Potatoes with Balsamic and Shallot Butter
Elevate your side dish game with these irresistible New Potatoes with Balsamic and Shallot Butter — a perfect marriage of tender, buttery potatoes and rich, tangy flavor. Fresh new potatoes are cooked to fork-tender perfection and then tossed in a luscious sauce of melted butter, caramelized shallots, and a drizzle of balsamic vinegar for a hint of sweetness. Finished with a sprinkle of fresh parsley for a pop of color and earthy freshness, this dish is as visually stunning as it is delicious. Ready in under 40 minutes, this versatile recipe is ideal for weeknight dinners or special occasions and pairs beautifully with roasted meats, grilled fish, or even a hearty vegetarian main. Bursting with flavor and sophistication, it’s guaranteed to impress!
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Recipe Information
Ingredients
- 600 grams new potatoes
- 60 grams unsalted butter
- 2 large shallots
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the new potatoes thoroughly under cold water to remove any dirt. Cut any larger potatoes in half to ensure even cooking, leaving small ones whole.
Place the potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over high heat, reduce to a simmer, and cook for 12-15 minutes, or until the potatoes are tender when pierced with a fork. Drain and set aside.
While the potatoes are cooking, finely mince the shallots.
In a large skillet, heat the olive oil over medium heat. Add the minced shallots and cook for 3-4 minutes, stirring occasionally, until softened and lightly golden.
Lower the heat to medium-low, then stir in the butter until melted and combined with the shallots.
Add the balsamic vinegar to the skillet, stirring to create a smooth sauce.
Toss the cooked potatoes into the skillet, ensuring they are evenly coated with the balsamic-shallot butter sauce. Season with salt and black pepper to taste.
Finely chop the fresh parsley and sprinkle it over the potatoes as a garnish just before serving.
Serve warm as a side dish to complement roasted meats, grilled fish, or a vegetarian main course.
Nutrition Facts
Calories |
1115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 2426 mg | 105% | |
| Total Carbohydrate | 128.8 g | 47% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 16.8 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3010 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
