Braised Potatoes with Rosemary and Shallots
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Cooking tools:
- Skillet
- Baking pan
- Oven
- Stove
- Aluminum foil
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Fork
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium onions, halved lengthwise and cut into thin slices
- 1½ pound fingerling or other potatoes
- 8 small shallots peeled and left whole
- 3 tablespoons rosemary leaves
- coarse salt
- freshly ground pepper
- 1 cup chicken stock
- 1 tablespoon rosemary leaves, minced, for garnish
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