Braised Potatoes and Shallots

Braised Potatoes and Shallots


  • 2 tablespoons margarine
  • 1 tablespoon olive oil
  • 2 pounds Yukon Gold potatoes, with skin, cut into 1 -inch chunks
  • 5 medium shallots, peeled and cut into quarters
  • 2 teaspoons dried rosemary, crumbled
  • 1 teaspoon coarse sea salt or kosher salt
  • ΒΌ teaspoon freshly ground black pepper
  • 2 tablespoons coarse-grain or ground honey-mustard, such as Honeycup brand
  • 1 cup chicken or vegetable stock
  • 1 teaspoon coarse sea salt or kosher salt

In a large skillet over medium heat, melt the margarine. Add the olive and reduce heat. Swirl to coat the sides of the pan as well as the bottom. Add the shallots. Cook the potatoes, stirring occasionally until browned around 8 to 10 minutes.

Add the rosemary, salt, and black pepper Add the mustard and stock and evenly distribute the mustard. Bring the stock to a boil. Cover the pan. Reduce heat.

Allow the potatoes to braise for about 1 5 minutes. The potatoes should be tender when tested with a fork. Uncover the pan and raise the heat to 111<‘rl1t1111 I /\r a wooden spoon to loosen the bits stuck to the pan. Reduce the heat and glaze. Toss to coat all the potatoes. Transfer to a serving dish. Serve hot.

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Learn more about Diane Israel. Also, see Diane Israel on LinkedIn. Recipe by Susie Fishbein