Rosemary Potatoes with Figs

Ingredients

• 1 cup Dried black mission figs (see note in instructions) or 6-8 fresh black mission figs, quartered
• 2 tablespoons Butter
• 1 Large shallot
• 1½ pounds Yukon gold potatoes, cut into quarters or eighths, depending on size
• 2 tablespoons Fresh rosemary, plus more for garnish
• 1/2 teaspoon Salt
• 2 teaspoons Balsamic vinegar
• 1/2 cup Dry white wine

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