Ingredients
- 3 tablespoons butter (not margarine)
- 1 tablespoon fresh sage, chopped
- 1 cup shallot, finely minced
- 1 teaspoon garlic powder or fresh garlic
- 1 teaspoon salt
- 2 pounds potatoes
- 1 tablespoon white balsamic vinegar
- 2 teaspoons sugar (optional)
- Salt
Directions
Peel the potatoes and slice into roughly half-inch by 1-inch by 1-inch pieces. Place in a pot and cover with water by 1 inch. Boil until fork tender, but not overdone. Unlike more starchy potatoes, these will hold up well when folded with the butter, but not if overcooked. Melt/brown butter over medium-high heat. When the bubbles subside, reduce heat to medium; add shallots and cook for 2 minutes or until lightly browned. Reduce heat to medium-low; stir until shallots are golden, about 5 minutes longer. Add sage, white balsamic vinegar, garlic and sugar; stir until caramelized, about 2 minutes. Stir shallot-sage mixture into potatoes. Season with salt. Drain potatoes and drizzle on the browned butter mixture (or however much of it you please), then fold it all gently together.