Braised Potatoes with Rosemary and Shallots

Name: Braised Potatoes with Rosemary and Shallots
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters chicken stock; 4 servings coarse salt and freshly ground pepper, to taste; 680 grams fingerling or other potatoes; 3 Tbsps extra-virgin olive oil; 1 Tbsp rosemary leaves, minced, for garnish; 1 Tbsp unsalted butter

You can never have too many side dish recipes, so give Braised Potatoes with Rosemary and Shallots a try. This gluten free, fodmap friendly, and vegetarian recipe serves 4. One serving contains 272 calories, 5g of protein, and 14g of fat. Head to the store and pick up chicken stock, coarse salt and pepper, butter, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Preheat oven to 375 degrees.

Equipment you will use

Oven

Heat the oil and butter over medium-low heat in a large ovenproof skillet or baking pan.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

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.

Ingredients you will need

Rosemary

Salt And Pepper

Potato

Shallot

Onion

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.

Ingredients you will need

Rosemary

Potato

Stock