Braised Fingerling Potatoes With Oregano & Thyme

Prep Time
Cook Time
Ready In

Recipe: #29141

March 02, 2018

"This is out of the March 2018 Cooking Light 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 recipe yields 4 servings


  • 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 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 & Variations

No special items needed.



Pretty simple to assemble... Currently in my fridge marinated until later after my sons hockey practice.. will update review fully, but added a quick pic pre baked, This is taking longer than 10 minutes.. its almost about 40

review by:
(3 Oct 2018)


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!

review by:
(24 Apr 2018)