Balsamic Potatoes with Shallots |
Course : Potatoes
Serves: 4 |
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Ingredients:
1 pound red thin-skinned potatoes |
2 tablespoons olive oil |
3 small shallots -- thinly sliced |
2 tablespoons balsamic vinegar |
1/4 cup chopped italian parsley |
1 teaspoon salt and freshly ground pepper -- to taste |
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Preparation / Directions:
Scrub potatoes and cut lengthwise into quarters; set aside. Preheat a 2 quart saute pan or a 10 or 12-inch omelette pan over medium heat until rim of pan is hot-to-the-touch. Add oil and wait for about 1more mintue. Reduce heat to medium-low; add potatoes and cook, stirring often, until potatoes are golden brown and tender when pierced (about 5 more minutes). Drizzle potatoes with vinegar and continue to cook and stir for about 2 more minutes. Remove from heat and mix in parsley. Season to taste with salt and pepper.
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Nutritional Information:
66 Calories (kcal); 7g Total Fat; (88% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium |
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