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Braised Potatoes

LeGourmetTV's picture
An elegant side dish perfect for any occasion.
Ingredients
  Extra virgin olive oil 3 Tablespoon
  Unsalted butter 1 Tablespoon
  Onion 1 Medium, thinly sliced
  Fingerling and baby potatoes 1 1⁄2 Pound
  Shallot 100 Gram, peeled (6 small)
  Rosemary 15 Gram (2-3 sprigs +leaves for garnish)
  Coarse salt To Taste
  Fresh ground pepper To Taste
  Low salt chicken stock 1 Cup (16 tbs)
Directions

GETTING READY
1. Preheat the oven to 375 degree F.

MAKING
2. Place a large ovenproof pan on medium low flame and heat oil and butter in it.
3. Add onion, and cook for about 15 minutes or until soft.
4. Drop potatoes, shallots, and half the rosemary sprig.
5. Season with salt and pepper.
6. Turn the heat to medium high, and cook for about 10 minutes or until potatoes begin to brown.
7. Remove pan from heat. Throw remaining rosemary sprig and chicken stock in it.
8. Cover the pan with lid.
9. Pop it in oven, and cook for 10 minutes or until potatoes are nice and tender.
10. Remove the lid, and cook for additional 20 minutes or until liquid reduces.

SERVING
11. Garnish potatoes with rosemary leaves and serve hot.

TIPS
The cooking time depends on the size of potatoes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Method: 
Braising
Ingredient: 
Potato
Restriction: 
Low Cholesterol, Low Sugar
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes
Servings: 
4

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