Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  red thin-skinned potatoes
  2        tablespoons  olive oil
  3                     shallots -- thinly sliced
  2        tablespoons  balsamic vinegar
     1/4           cup  chopped italian parsley
                        salt and freshly ground pepper -- to taste

Preparation:

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.

Nutritional Information:

66 Calories (kcal); 7g Total Fat; (88% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium