Braised Potatoes

Name: Braised Potatoes
Ingredients: 3 tablespoons extra-virgin olive oil; 1 tablespoon unsalted butter; 1 medium onion, thinly sliced; 1.5 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

3.6

(42)

4 Reviews

By

Martha Stewart Editors

Updated on June 14, 2017

Servings:

4

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

Ingredients

3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 medium onion, thinly sliced
1 ½ 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

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.

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.