Caitlin Bensel
Serves 4 (serving size: 2/3 cup)

A stovetop sauté and an oven braise give the spuds a bronzed exterior and creamy interior. The stock mixture reduces in the oven, giving the potatoes their own rich gravy. Serve with a simply roasted chicken or pork loin.

How to Make It

Preheat oven to 375°F. Heat olive oil and unsalted butter in a large ovenproof skillet over medium-high. Add thinly sliced white onion and fingerling potatoes, halved lengthwise; cook 8 minutes. Add unsalted chicken stock, 3 oregano sprigs, and 2 thyme sprigs. Cover; bake for 10 minutes. Discard oregano and thyme. Sprinkle with chopped oregano, 1 tsp. chopped thyme, kosher salt, and black pepper.

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