No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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

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. 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 (5)

  • 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!!!

  • 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.

Related Topics