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Braised Potatoes


Braising maximizes the potatoes' flavor and ensures that they're perfectly tender. Serve this alongside our Crisp Mustard-Glazed Chicken Breasts.

  • Servings: 4
braised potatoes

Photography: SANG AN

Source: Martha Stewart Living, February 2002


  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 medium onion, thinly sliced
  • 1 1/2 pounds fingerling and very small new white potatoes
  • 6 small shallots, peeled
  • 2 to 3 sprigs rosemary, plus 1 tablespoon roughly chopped for garnish
  • Coarse salt and freshly ground pepper
  • 1 cup homemade or low-sodium canned chicken stock


  1. Preheat oven to 375 degrees. Heat the oil and butter over medium-low heat in a large ovenproof skillet. Add onion, and cook until very soft, about 15 minutes. Stir in the potatoes and shallots and half the rosemary; season with salt and pepper. Raise heat to medium-high, and cook until potatoes begin to brown, about 10 minutes. Remove from heat, and add remaining rosemary and the stock.

  2. Cover skillet, and transfer to the oven; cook until potatoes are fork-tender, about 10 minutes (timing will vary with size of potatoes). Uncover, and cook until liquid is reduced, about 20 minutes. Sprinkle with chopped rosemary. Serve warm.

Cook's Notes

We used a combination of fingerling and tiny new potatoes, but this dish would be just as delicious with quartered or halved new potatoes.

Reviews Add a comment

  • Slate02876
    20 NOV, 2014
    These potatoes are amazing! I made them for a Thanksgiving potluck at work and they were a HUGE success. They are very flavorful! I added dried thyme and additional rosemary. I will be making this for years to come. Thank you, Martha for another delicious recipe!!!
    15 JAN, 2011
    Delicious and oh so easy. This is perfect for entertaining as well as an evening meal you would like to make special. I will definitely make this again and will try with the cubed Yukon Golds.
  • kaylarae
    11 APR, 2010
    soooo flavorful and delicious!
  • roundhouse27
    19 NOV, 2008
    Amazing, even with cubed Yukon gold potatoes.
  • qa_vcm-4
    21 SEP, 2008
    theese potatoes were GREAT.