Skill required: Confident Beginner
3 tablespoons olive oil
1 tablespoon unsalted butter
1 medium onion, thinly sliced
1 1/2 pounds fingerling AND very small new white potatoes, combined
6 small shallots, peeled
2 - 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
1. Preheat oven to 375 degrees.
2. Heat the oil and butter over medium-low heat in a large ovenproof skillet.
3. Add onion and cook until very soft, about 15 minutes.
4. Stir in the potatoes and shallots and half the rosemary.
5. Season with salt and pepper.
6. Raise heat to medium-high and cook until potatoes begin to brown, about 10 minutes.
7. Remove from heat and add remaining rosemary and the chicken stock.
8. Cover skillet and transfer to the oven.
9. Cook until potatoes are fork-tender, about 10 minutes.
10.Uncover and cook until liquid is reduced, about 20 minutes.
11.Sprinkle with chopped rosemary.
12.Serve warm.
Yield: 4 servings
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