New Potatoes With Balsamic And Shallot Butter I Made It

New Potatoes With Balsamic And Shallot Butter

mommyluvs2cook 9 years ago
By: Julesong

I have only boiled potatoes to keep whole once and didn't like it because they got very mushy and pretty much fell apart, but this time I really watched the potatoes to make sure they didn't get overcooked. Loved them this time and omg the balsamic and shallot butter is so good, tons of flavor! My red potatoes were pretty big so I quartered them before boiling. I have never reduced balsamic vinegar before, not sure why it has to be completely cooled before the butter is added? Was a little worried about the raw shallots, but they were fine. Good stuff!

New Potatoes With Balsamic And Shallot Butter/saved
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pointsevenout 9 years ago said:

You going to comment on and rate the recipe page?
I have a pound of baby new potatoes just waiting for a recipe like this.

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mommyluvs2cook 9 years ago said:

Done! Thanks Points :)

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frankieanne 9 years ago said:

Those look great! Fantastic. I'd love to try fingerlings with this one.

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pointsevenout 9 years ago said:

I would too. But not at the price commanded, even at Wallyworld.

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mommyluvs2cook 9 years ago said:

I never see fingerling potatoes on sale, whats up with that? I have splurged on them once or twice though, the kiddos get a kick out of eating the purple-ish/black ones :)

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bakerme 9 years ago said:

Great looking picture! I don't like balsamic vinegar, so wonder if the recipe would still work without it, using only butter and seasonings??

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mommyluvs2cook 9 years ago said:

I think it would still taste great Bakerme, but quite a bit different, considering balsamic has such a slightly strong, unique, sweet flavor. Have you tried using white balsamic? It's slightly less sweet and has a gentler flavor because it's aged for a shorter amount of time. :)

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pointsevenout 9 years ago said:

There are several balsamics, even a rice balsamic. Might even try a malt vinegar. It is standardly used on fish and chips.

Just learned a little about Balsamic vinegar with Google.
True Balsamic vinegar is very expensive and viscous and is used by the drop. This recipe calls for parts of a cup of vinegar to be reduced so I will assume it's not true Balsamic.
Fifty to Five hundred dollars for a half cup is way out of my league.
Going to have to do some label studying next time I am in the vinegar aisle.

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bakerme 9 years ago said:

I bought a good brand of "sweet" balsamic and still don't like the tart flavor it gives salad dressings, etc. Funny since I like regular vinegar and sweet and sour flavors. Points, I love malt vinegar on fish and chips!

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pointsevenout 9 years ago said:

Went searching for Balsamic vinegar. Most expensive one at Wallyworld was $10 for a cup. It was aged 20 years. BUT is not true Balsamic vinegar. It is cut with wine vinegar. Wine vinegar being the first item on the ingredient list.

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pointsevenout 9 years ago said:

Had a couple Tablespoons of (what I thought was, before I was edified) Balsamic vinegar left in a bottle. Used it and combined it with another bottle of Balsamic vinegar that had a much darker color and a slightly sweet taste. Haven't touched the 20 year old stuff yet. But will be making this dish today.
Only 2 Tbsp reduced vinegar to cover and flavor 4lbs of potatoes seem awful tight on the sauce. Will only be using 1lb small new red potatoes.

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pointsevenout 9 years ago said:

Very nice recipe. It has so much sweet flavor one forgets about the minor tang from the vinegar.
Used dried herbs, so put them in the vinegar while reducing along with the shallots. I don't like raw onion so using the vinegar reduction as a simmer was just fine.
It's potatoes, and one can certainly increase the salt amount.

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frankieanne 9 years ago said:

Interesting. I have a bottle of Colavita Balsamic Vinegar that says Product of Italy on it and the first ingredient listed is wine vinegar as well. I'm going to have to go read some balsamic labels sometime.
That looks like a really good recipe. Easy to cut, too. I don't need to eat four pounds of potatoes. :)

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mommyluvs2cook 9 years ago said:

Now you have me wanting to go and read labels as well! My balsamic vinegar (cheap stuff) first ingredient is cooked grape must? Then wine vinegar, then caramel. I had a VERY nice bottle of balsamic from William Sonoma that I wish I had still so I could see the ingredients. Glad you liked it!!

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pointsevenout 9 years ago said:

I would think having the grape must listed first is a good thing. I don't like the caramel. Makes me think they had to use caramel to get the coloring right. Which shouldn't be an issue in a good quality Balsamic.
I have two bottles of Balsamic now. both have wine vinegar listed first.
I haven't cracked the 20 year old stuff yet. Brand name Alessi. It is a premium Acito Balsamic V.S.O.P. aged in wood.
The bottle I used in this recipe is brand name ColavitA Balsamic vinegar of Modena, acidity 6% @ 17 fl oz. Well lookie there, it also has caramel added and an antioxidant.
The 20 year old stuff doesn't.
Both have a best by date of 2017. Guess that's something else to be checked.
Don't think it's the must that causes the dating because it is aged a looooooong time.

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pointsevenout 9 years ago said:

Bakerme: Once the vinegar is reduced all but just a tiny fraction of the bite is left. It is mostly a savory sweet taste.

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bakerme 9 years ago said:

Thanks for the feedback, Points. Like Frankieanne's, the bottle of balsamic I have on the shelf is Colavita.. The label also says Aged Balsamic Vinegar, Sweet Vinegar of Modena, Acidity 6%, product of Italy. There are only three ingredients: wine vinegar, grape must (freshly pressed grape juice that contains the skins, pulp, and seeds of the fruit), and caramel. I am trying to find the balsamic vinegar I had at a restaurant. While I don't really like balsamic vinegar, I loved the stuff drizzled over the tomato/Mozzarella appetizer. The waiter wrote down the name for me and it is a Colavita brand, aged 15 years, but I can't find it at any stores. When I called their 800 number, the customer service rep said it's only available to restaurants.

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frankieanne 9 years ago said:

Sounds like we all bought the same brand of balsamic. :-)

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bakerme 9 years ago said:

Great minds think alike - LOL!

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pointsevenout 9 years ago said:

How 'bout it's what's available.
But I'm sure some specialty store somewhere has it. Maybe online shopping.

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bakerme 9 years ago said:

Points, if you are able to find a source, please post the link. I think I've exhausted every site I can looking for Colavita 15 year aged sweet balsamic vinegar. I couldn't even find it on the Colavita site!

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pointsevenout 9 years ago said:

See http://www.pastacheese.com/colavita-balsamic-vinegar-of-modena-aged-25-years.html?gdftrk=gdfV25561_a_7c2043_a_7c7542_a_7c402010100023&gclid=CjwKEAjwpcGfBRDni__JqrTIqx4SJAB9BpSOyTMKbglRLaT9-l4FrHM9D0bi3991StrcNjfCfrPpdxoCUjnw_wcB
for what a bottle of balsamic should look like.
Notice the stamped red wax seal signifying 25 years.

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pointsevenout 9 years ago said:

$90 for 3oz--WOW

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pointsevenout 9 years ago said:

I don't think you want to use "real" balsamic vinegar in this recipe.
Reducing down the stuff from Wallyworld will work just fine.

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frankieanne 9 years ago said:

I did a bit of reading about balsamic myself this morning and it does seem the average cook cannot afford the real stuff. The article I read did say to at least try to get something without caramel in it, if possible. That's about the best all of us are going to be able to do, I guess.

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pointsevenout 9 years ago said:

Did some reading on caramel. It seems that even the Italians use caramel to balance out the color.
American made balsamic is cut with wine vinegar. Don't know about Italian balsamic.

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bakerme 9 years ago said:

WOW is right, Points! I know I won't spend that kind of money for balsamic vinegar. The Colavita I have says it's a product of Italy and it has wine vinegar in it, so I wonder if it's just a standard ingredient in all balsamic vinegar. I will be on the lookout for something without caramel in it. Thanks for the tip, Frankie!

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pointsevenout 9 years ago said:

Conjecture on my part. I'm thinking the American companies import large quantities of true Italian balsamic then they repackage and cut it with wine vinegar for our market at a price we will buy. In using true Italian balsamic they can still claim it is an Italian product.
It could also be an imported "commercial grade" balsamic from Italy, which is made to different spec's than the good stuff.

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mommyluvs2cook 9 years ago said:

Okay $90 is way too much to spend on that tiny of an amount. It really must be some good stuff though. Here is the stuff I got at William Sonoma http://www.williams-sonoma.com/products/calivirgin-balsamic-vinegar/?pkey=coils-vinegars&cm_src=oils-vinegars||NoFacet-_-NoFacet-_--_- Looks like the only ingredient is 100% barrel aged balsamic, says may contain sulfites.

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lovebreezy 9 years ago said:

Oh this has been an interesting conversation. I'd add my balsamic ingredients but I can't find my bottle! Guess it's time to clean out the fridge.

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pointsevenout 9 years ago said:

William Sonoma sounds like a good deal. There is a 25 year aged 2 cup bottle for only 50% more. A reasonable price and it is American made holding to the Italian way of processing the vinegar.

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bakerme 9 years ago said:

Thanks for the link Ml2c. The product description says it's good for stews and meats, and I'm looking for one that can be used on salads. What have you used it for? I will have to look at the balsamic vinegars next time I'm at Williams-Sonoma.

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pointsevenout 9 years ago said:

It should be fine on salads too. A tablespoon or less is all you should need. Just a light drizzle and 'nuthin' else.
There is another state side vinegar company that gets good reviews.
http://www.theolivetap.com/vinegars/

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bakerme 9 years ago said:

Thanks, Points, but I have learned not to buy anything I haven't tasted, tried on, or seen in person before buying - LOL!

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pointsevenout 9 years ago said:

That's a good thing to do.

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pointsevenout 9 years ago said:

It does come recommended by Winepress.US.
A site that is all about everything grape.

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mommyluvs2cook 9 years ago said:

Yes Bakerme, I used it on salads a lot, it's has a nice sweet smooth flavor, not harsh like some of the cheaper balsamics.

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bakerme 9 years ago said:

Thanks, Michelle, it's good to have a recommendation from someone I 'know'.

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bakerme 9 years ago said:

Ml2c, I found the Calivirgin balsamic vinegar at Williams-Sonoma, but they weren't offering samples of it, so I couldn't try it first. They did offer samples of a really sweet balsamic that I ended up buying. I don't like balsamic vinegar, but I think this is one I can live with. I can't wait to try it on sliced tomatoes or salad! And look....no caramel or grape must, just balsamic vinegar:

http://www.williams-sonoma.com/products/vsop-balsamic-vinegar/?pkey=coils-vinegars&cm_src=oils-vinegars||NoFacet-_-NoFacet-_--_-

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mommyluvs2cook 9 years ago said:

Cool, let me know how you end up liking it! I can't go around just buying expensive balsamics all the time, but I do have it on my Christmas list, so I may try that kind, just to be versatile lol! Hope your taste buds adjust to liking balsamic, it's good stuff :)

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pointsevenout 9 years ago said:

Good price. Does it have any thickness to it?

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mommyluvs2cook 9 years ago said:

I know your not asking me Points but the Calivinegar is thick like syrup, and Oh so good :) I miss it :(

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bakerme 9 years ago said:

Ml2c, I tried the Olivier balsamic vinegar on my salad tonight and it's fantastic! It was not too tart at all and I loved its sweetness. The saleslady at W-S said people have told her it's sweet enough to drink! I still don't like balsamic vinegar in general, so wouldn't try drinking it myself, but I will definitely buy this again. The only thing I didn't like about it was the bottle top. It's a cork, like what you'd find on a wine bottle, and I would much rather have a screw-on cap. I know I won't use the vinegar often, but want to keep it fresh for those times I do.
.
Points, it's about the thickness of a natural maple syrup; thicker than water, but not as thick as regular syrup. Did that sound as clear as mud?

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pointsevenout 9 years ago said:

Clear indeed!
Your Calivirgin balsamic vinegar could probably be reduced down some for this recipe.

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