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Braised Potatoes

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

  • servings: 4
Photography: SANG AN

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Ingredients

  • 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

Directions

  1. Step 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. Step 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.

Source
Martha Stewart Living, February 2002


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Reviews (4)

  • 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.

  • 11 Apr, 2010

    soooo flavorful and delicious!

  • 19 Nov, 2008

    Amazing, even with cubed Yukon gold potatoes.

  • 21 Sep, 2008

    theese potatoes were GREAT.