I like to use fingerling potatoes for this recipe, but other any type is fine also. Just be sure to cut them into pieces sized for about two bites.
- 3 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium onions, halved lengthwise and cut into thin slices
- 1½ pound fingerling or other potatoes
- 8 small shallots peeled and left whole
- 3 tablespoon rosemary leaves
- coarse salt and freshly ground pepper, to taste
- 1 cup chicken stock
- 1 tablespoon 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.