Martha Stewart Braised Potatoes

Martha Stewart braised potatoes take about 1 hour 10 minutes and fingerling potatoes, shallots and fresh rosemary to make a tender, golden skillet side dish. Try this easy rosemary potato side dish for Sunday dinner or Thanksgiving, since it's made in one ovenproof skillet and needs little fuss.

Cook the onions low and slow for the full 15 minutes, because they turn silky and sweet and flavor everything that follows. Rush them on higher heat and they brown and turn bitter instead of melting into the potatoes.

Martha browns the potatoes in butter and olive oil first, then braises them covered in chicken stock before finishing uncovered. That final stretch reduces the liquid into a glossy coating, so the potatoes taste roasted and braised at once.

Martha Stewart Braised Potatoes

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

55

minutes

Calories

260

kcal

Small potatoes brown in the skillet, then simmer covered in stock until fork-tender. Uncovered at the end, the liquid cooks down into a savory glaze that clings to every potato.

Ingredients

• 3 tablespoons extra-virgin olive oil
  

• 1 tablespoon unsalted butter
  

• 1 medium onion, thinly sliced
  

• 1 1/2 pounds fingerling and very small new white potatoes
  

• 6 small shallots, peeled
  

• 2 to 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 tablespoon rosemary, roughly chopped for garnish
  

Directions

• Preheat the oven: Preheat the oven to 375°F while you get the skillet ready. Use a large ovenproof skillet, since the potatoes move straight from the stovetop into the oven.
• Soften the onion: Heat 3 tablespoons olive oil and 1 tablespoon butter in the skillet over medium-low heat, then add the thinly sliced onion. Cook it for about 15 minutes until it turns very soft.
• Brown the potatoes: Stir in 1 1/2 pounds fingerling and small new potatoes, the 6 peeled shallots and half of the rosemary sprigs. Season with coarse salt and pepper, raise the heat to medium-high and cook for about 10 minutes, until the potatoes start to brown.
• Add the stock: Take the skillet off the heat and add the remaining rosemary sprigs and 1 cup chicken stock. Stirring it in now lifts the browned bits from the bottom of the pan.
• Braise covered: Cover the skillet and move it to the oven for about 10 minutes, until the potatoes are fork-tender. Timing varies with the size of your potatoes, so test a larger one.
• Reduce the liquid: Uncover the skillet and keep cooking for about 20 minutes, until the liquid has reduced. Then sprinkle 1 tablespoon chopped rosemary over the top and serve warm.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Victorinox Fibrox 8-inch chef's knife, OXO 12-inch locking tongs, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular potatoes instead of fingerlings?

Yes, the recipe works just as well with quartered or halved new potatoes. Cut them to about the size of a fingerling so they cook in the same time, and check for tenderness with a fork.

How long do leftover braised potatoes keep?

Store them in an airtight container in the fridge for up to 3 days. Reheat them in a 375°F oven for about 10 minutes, since the microwave makes the skins soft.

Can I make these braised potatoes ahead of time?

You can brown the potatoes and finish the dish a few hours early, then warm it in the oven before serving. The potatoes soak up more flavor as they sit, though the sauce thickens a bit.

What can I use instead of chicken stock?

Vegetable stock works well and keeps the dish vegetarian. Use low-sodium stock either way, because the liquid reduces and the salt gets more concentrated.

What is the most common mistake with this recipe?

Skipping the browning step is the big one, since it builds the deep flavor and golden skins. Give the potatoes the full 10 minutes in the hot skillet before the stock goes in.