We used a combination of fingerling and tiny new potatoes, but this dish would be just as delicious with quartered or halved new potatoes.
- 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
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.
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.
SourceMartha Stewart Living, February 2002