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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
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.

Reviews (4)

  • reckless 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.

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