March 02, 2018
Side Dishes, Vegetables, Onions,
Potatoes , North American, Herbs more
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"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."
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
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These were great - loved the convenience of having them take care of themselves in the oven while I prepared the rest of my meal! (This is my brief review - first one disappeared!) Anyway - perfect potatoes!