This delicious side dish is a gluten-free, eggs-free, and nuts-free treat! Potatoes cooked in balsamic vinegar and shallot butter are sure to tantalize your taste buds.
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free |
️Allergens: not vegan | lactose | soy |
⏱ 43 mins – easy
🍽 8 servings – 285 kcal per serving
|
Serving
262g |
Fat
7g |
Sat. fat
4g |
Sodium
219mg |
|
Carbs
49g |
Fibers
4g |
Sugars
5g |
Proteins
4g |
INGREDIENTS
- An eighth tsp black pepper
- ½ tsp salt
- ¾ cup balsamic vinegar
- ⅓ cup butter
- 3 tbsp shallots
- 2 tsp thyme leaves
- 4 lb potatoes
- 1½ tbsp basil
TOOLS
- 1 knife
- 2 bowls
- 2 saucepans
- 1 colander
- 1 whisk
STEPS
Peel and chop the shallots. Then chop the thyme leaves and basil.
Rinse the potatoes.
Pour the balsamic vinegar into a saucepan and turn on the heat. Boil over low heat for 2 minutes.
Transfer the boiled balsamic vinegar to a bowl.
Put the rinsed potatoes and 16 cups of water in the saucepan. Cook for 20 minutes, then remove from the heat.
Drain the cooked potatoes in a colander.
Melt the butter in a second saucepan. Then remove from the heat.
Add the melted butter, chopped shallots, chopped thyme leaves, a quarter tsp of salt, and black pepper to the bowl and whisk to get a dressing.
Cut the drained potatoes in half.
Place the potato halves in a second bowl. Drizzle with the dressing and sprinkle with the remaining salt and chopped basil.
It’s ready to be served !
