2 1\/2 lb. new potatoes
\n3\/4 lb. shallots, peeled and halved
\n2 T. vegetable oil
\n1 T. balsamic vinegar
\n1\/2 tsp. ground black pepper
\n1\/2 tsp. salt<\/p>\n
Heat oven to 425 degrees F. Place potatoes in a 3-quart saucepan and cover with water. Bring to a boil over medium-high heat. Cook just until slightly tender — about 10 minutes. Drain completely and let cool 5 minutes. In a large bowl, combine potatoes, shallots, oil, vinegar, pepper, and salt. Transfer vegetables to a large baking pan. Roast until fork-tender and golden brown — 20 to 30 minutes. Serve.<\/p>\n
Yield: 8 servings
\nCalories: 214
\nFat: 4g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 1\/2 lb. new potatoes 3\/4 lb. shallots, peeled and halved 2 T. vegetable oil 1 T. balsamic vinegar 1\/2 tsp. ground black pepper 1\/2 tsp. salt Heat oven to 425 degrees F. Place potatoes in a 3-quart saucepan and cover with water. Bring to a boil over medium-high heat. Cook just until slightly tender — about 10 minutes. Drain completely and let cool 5 minutes. In a large bowl, combine potatoes, shallots, oil, vinegar, pepper, and salt. Transfer vegetables…<\/p>\n