Braised Fingerling Potatoes With Oregano & Thyme
"This is out of the March 2018 Cooking Light magazine...it says a stove top saute and an oven braise gives 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."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (140.1 g)
- Calories 141.2
- Total Fat - 4.7 g
- Saturated Fat - 0.8 g
- Cholesterol - 20.1 mg
- Sodium - 345.3 mg
- Total Carbohydrate - 19.3 g
- Dietary Fiber - 2.9 g
- Sugars - 1.3 g
- Protein - 6.2 g
- Calcium - 18.2 mg
- Iron - 1.1 mg
- Vitamin C - 10.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 375°F. Heat olive oil and unsalted butter in a large oven proof skillet over medium-high. Add white onions and fingerling potatoes, cook 8 minutes. Add chicken stock, oregano sprigs and thyme sprigs. Cover; bake for 10 minutes. Discard oregano and thyme. Sprinkle with chopped oregano, chopped thyme, salt and pepper. Serve
Tips
No special items needed.
2 Reviews
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