I have heard the rumblings out there. Some of you think I have been getting a little off track lately. Maybe it’s just the collective growl of all your hungry tummies, or maybe it’s the beginning of a revolution. Most likely it’s the ranting of one lunatic with more than one email address. Only time will tell.
But because I want you to know I listen to all of you, I have decided to stick with the food facts for today. Just the facts, all the facts you need to get this terrific potato dish onto the table in time for tonight’s dinner.
But before I get down to brass tacks I will say that this is a particularly wonderful winter recipe. I brought it to these pages because some of the rumblings have accused me of being a little less than completely tolerant of those of you who are weather challenged. Some have even accused me a being a weather snob. Well if the short shorts fit…
So where was I? Oh yes, the facts and nothing but the facts regarding braised poatatoes. See how quickly I got to the cooking part today? Notice there were no longwinded stories. Not a word about my life. No antecdotes or barely veiled commentaries on politics or my “social agenda”! Social agenda? Has anyone ever accused you of having a “social agenda”? Especially on a day when all you are trying to do is cook up some braised potatoes for any and all to enjoy (or not enjoy) as they see fit. Afterall, there are plenty of other places you can go to get potato recipes no matter how unfortunate your weather circumstances.
Oh my goodness I seem to have gotten off track again. Today is potatoes, right? More specificlly Braised Potatoes with Rosemary and Shallots. This recipe is practically ripped off from Martha Stewart word for word. I did change some cooking times, but other than that this recipe is all hers. So if you have a problem, take it to Martha because these potatoes are more about her “social agenda” than mine!
And yes, I am using this forum to goad you on. And yes, I realize I am putting all my lovely readers right in the middle of this. But you know what? They have a sense of humor and you do not.
- 3 T extra-virgin olive oil
- 1 T unsalted butter
- 1 medium onions, halved lengthwise and cut into thin slices
- 1 1â„2 lb fingerling or other potatoes
- 8 small shallots peeled and left whole
- 3 T rosemary leaves
- coarse salt and freshly ground pepper, to taste
- 1 c chicken stock
- 1 T rosemary leaves, minced, for garnish
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.
SERIOUS FUN FOOD