New Potatoes with Balsamic Vinegar Reduction Recipe

Written by CMP on June 10, 2008
New Potatoes

I picked up some new potatoes at the grocery store without really knowing how I was going to prepare them. When I got home, I checked the fridge and found the remains of a red onion and solitary sprig of fresh rosemary. I also had a chicken roasting in the oven so these needed to be dealt with on top of the stove. Here's what I came up with -


  • 15-20 New Potatoes, halved
  • 2 Tbs Extra Virgin Olive Oil
  • 1 Sprig of Fresh Rosemary, leave removed and chopped
  • 1/2 Medium Red Onion, cut into large dice
  • 1 Clove of Garlic, chopped
  • 1/3 Cup Balsamic Vinegar
  • Salt and Pepper to taste

Heat olive oil in a large saute pan over medium high heat. Place potatoes in pan, in one layer, cut side down. Don't touch anything for 5 minutes.

Toss onion, garlic, and rosemary into the pan. Then turn potatoes over so the skin side is facing down (the cut side should have developed a nice, golden brown, crust). Pour balsamic vinegar into the pan and give it a shake or two. Reduce heat to simmer, cover the pan, and continue cooking for about 20 minutes, or until potatoes are tender. Season, to taste, with salt and pepper before serving.

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