Braised Potatoes

Braised Potatoes

Photo by Heather M.

  • Prep Time


  • Total Time


  • Servings



  • 3

    tablespoons extra-virgin olive oil

  • 1

    tablespoon unsalted butter

  • 1

    medium onion, thinly sliced

  • 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


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.


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