Braised Potatoes with Rosemary and Shallots

Ingredients:

3 T extra-virgin olive oil

1 T unsalted butter

1 medium onions, halved lengthwise and cut into thin slices

1.5 lb fingerling or other potatoes

8 small shallots peeled and left whole

3 T rosemary leaves

0 coarse salt and freshly ground pepper, to taste

1 c chicken stock

1 T rosemary leaves, minced, for garnish

Summary

Yield	Servings
Source	Adapted from Martha Stewart Living
Prep time	1 hour
Recipe	Side Dish
Ingredients	shallots rosemary potatoes onion olive oil chicken stock butter

Directions

Preheat oven to 375 degrees. Heat the oil and butter over medium-low heat in a large ovenproof skillet or baking pan. Add onion slices, and cook until very soft, about 15 minutes. Stir in the potatoes and shallots and half the rosemary leaves; season with a good amount of salt and pepper. Raise heat to medium-high, and cook until potatoes begin to brown, about 10 minutes more. Remove from heat, and add remaining rosemary leaves and the stock.

Cover skillet or baking pan with a lid or a piece of foil, and transfer it to the oven; cook until potatoes are fork-tender, about 15 minutes (timing will vary with size of potatoes). Uncover, and cook until liquid is reduced, about 30 additional minutes. Sprinkle with minced rosemary. Serve warm.

Notes:

serves 4

Adapted from Martha Stewart Living