Congrats to Rachel from Bakerita, she won the two giveaway tickets for San Diego’s Taste of Little Italy! The event is this Wednesday, May 25, and we encourage all of the locals to get out there for a fun and tatsy night out on the town. Seriously, it will be so much fun.
Good news, people, Balsamic Glazed Potatoes are the perfect complement to any entree, especially for Rosemary Crusted Lamb with Cabernet Wine Sauce. Oh yea.
I love roasted potatoes, especially with they are smothered with rosemary and garlic. I hate to say it, but I cheated on the usual recipe with this new balsamic and shallot glaze. Let me tell you, I might not be going back to eating them any other way, now. They are THAT good.
I tried as hard as I could to post this recipe last week, but life got crazy. I love/hate when that happens. But for all you potato fanatics, here is the tastiest way to dress them up for a snazzy side-dish that will definitely glamour the masses.
How to make Balsamic Glazed Red Potatoes:
Melt the butter and saute the shallots. Add the garlic, then the balsamic, salt, pepper, and half of the chopped parsley. Combine ingredients and let reduce over high heat for a minute or so.
* (see Little Yellow Note, below for other flavor options).
Pour the balsamic mixture over the chopped potatoes.
In a baking dish, mix to coat the potatoes, evenly.
Place in the oven and let bake. After 15 or 20 minutes, stir the potatoes and let bake for another 15-20 minutes, or until the potatoes are soft, browned, and slightly crispy around the exposed edges.
When they are done, remove from the oven and toss with the rest of the chopped parsley.
*Little Yellow Note: If you love other fresh herbs, such as rosemary, thyme, or chives, for example, you can definitely add some in here, along with in the original glaze preparation, earlier.
Serve with your favorite entree. These little balsamic beauties will pair wonderfully with any steak, chicken, or lamb dish. Especially with the lamb, as seen below. You can even use them as a way to prop up your meat for great presentational purposes. See how great they are? So handy.
Balsamic Glazed Red Potatoes
4 Tbsp butter
2 cloves garlic
2 large shallots, minced
1/3 cup balsamic vinegar
12-15 red potatoes, cleaned and chopped into sixths
2 Tbsp fresh flat-leaf parsley, chopped
salt and pepper
1. Preheat oven to 450 degrees F.
2. In a medium saucepan, melt the butter and sauté the shallots for 5 minutes. Add the garlic and let cook with the shallots for a minute or two. Then, add the balsamic vinegar, salt and pepper, to taste. Add 1 Tbsp chopped parsley and cook over high heat for about 1 minute.
3. Place the chopped red potatoes into a large baking dish and coat with the glaze. It will look like there isn’t enough to coat, but there will be. Bake for about 20 minutes, then stir and bake for another 10-20 minutes, or until soft and slightly crispy on top and browned. If they are not browning, crank up the broiler and watch the carefully for a few minutes, until browned.
4. Add the remaining 1 Tbsp of parley to the cooked potatoes and stir to coat. Serve with favorite entree or crusted lamb filets.
From the Little Yellow Kitchen,