Braised Fingerling Potatoes with Rosemary & Thyme

By Chez_Alexander

A stovetop sauté and an oven braise give the spuds a bronzed exterior and creamy interior. The stock mixture reduces in the oven, giving the potatoes their own rich gravy. Serve with a simply roasted chicken or pork loin.

Ingredients

• 1 tablespoon olive oil
• 2 teaspoons unsalted butter
• 1/2 cup thinly sliced white onion
• 1 pound fingerling potatoes, halved lengthwise
• 1/2 cup unsalted chicken stock
• 3 rosemary sprigs
• 2 thyme sprigs
• 1 teaspoon chopped rosemary
• 1 teaspoon chopped thyme
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Preparation

Step 1

Preheat oven to 375°F. Heat olive oil and unsalted butter in a large ovenproof skillet over medium-high. Add thinly sliced white onion and fingerling potatoes, halved lengthwise; cook 8 minutes. Add unsalted chicken stock, 3 rosemary sprigs, and 2 thyme sprigs. Cover; bake for 10 minutes. Discard rosemary and thyme. Sprinkle with chopped rosemary, 1 tsp. chopped thyme, kosher salt, and black pepper.