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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (5)

43 Ratings
  • 5 star values: 8
  • 4 star values: 18
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 0
Rating: 5 stars
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!!!
Rating: Unrated
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.
Rating: Unrated
soooo flavorful and delicious!
Rating: Unrated
Amazing, even with cubed Yukon gold potatoes.
Rating: Unrated
theese potatoes were GREAT.