Balsamic Potatoes

Balsamic Potatoes

I’m sure this sounds kind of strange to you, right?  Balsamic potatoes?  But I assure you – they are so good.  I haven’t made these in years, and when I thought about them recently and how I should make them for the blog, my mouth immediately started watering.

But!  I warn, they are not healthy.  I mean there’s a whole stick of butter in them (if you so choose, and I do so choose).

I discovered this recipe many years ago while paging through some foodie magazine.  There were many things I changed about the recipe to fit my liking – I think enough that I can say I made this a little bit my own.

These are a great side dish for anything – or you could probably even just eat them as they are.  I won’t judge.  ?

Balsamic Potatoes
Serves 4

1 1/2 lbs small red potatoes, washed and scrubbed
2/3 cup balsamic vinegar
3 tablespoons minced shallots
2 teaspoons chopped fresh thyme
5-8 tablespoons of butter, cut into tablespoon-sized chunks
Salt and pepper to taste
1 1/2 tablespoons minced fresh parsley

1. Pour vinegar into a small saucepan and add shallots. Heat over medium-high heat until boiling, then reduce to a simmer. Simmer for 10 minutes, until the balsamic vinegar has reduced and thickened a little bit. Remove from heat. Whisk in the thyme, and some salt and pepper. Add the butter, 1 tablespoon at a time, whisking to combine. At 5 tablespoons, taste the sauce. If it’s too balsamic-y for you, add more butter until your desired tastes are reached. I typically use a whole stick. ? When finished, set onto a back burner of the stove to keep somewhat warm, but don’t turn the heat on.

2. Boil the potatoes whole, about 20-25 minutes, until done. I usually test by piercing one with a fork or knife – if it slips off easily, they are done. Drain. After the potatoes have finished draining, use tongs to pick them out of the colander and cut them into wedges. (You don’t want to boil them as wedges because they will become too waterlogged for the balsamic sauce.) Put them back into the pot you drained them from.

3. Once all the potatoes are cut into wedges, pour the balsamic sauce over top. Stir together gently to coat the potatoes with the balsamic sauce. Sprinkle with parsley and stir again, and sprinkle with another little bit just before serving. Enjoy!!