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Braised Potatoes

Prep Time:15 Minutes
Cook Time:40 Minutes

Nutritional Information

These potatoes are slow cooked in stock with onions and finished with fresh herbs.


  • 1 tablespoon unsalted butter
  • 1 small onion, thinly sliced
  • 1 1/2 pounds fingerling potatoes
  • 1 small shallot, peeled
  • 3 sprigs rosemary, plus 1 tablespoon roughly chopped for garnish
  • Coarse salt and freshly ground pepper
  • 1 cup homemade or low-sodium canned chicken stock
  • 1/2 cup cream
  • 2 ounces cured smoking goose salami


  • 1. Preheat EGG to 375 degrees using indirect heat. Heat the butter over medium-low heat in a large grill safe skillet. Add onion, and cook until very soft, about 15 minutes. Stir in the potatoes and shallots and half the rosemary; season with salt and pepper. Raise heat to medium-high, and cook until potatoes begin to brown, about 10 minutes. Remove from heat, and add remaining rosemary and the stock.
  • 2. Cover skillet, and transfer to the grill; cook until potatoes are fork-tender, about 40 minutes (timing will vary with size of potatoes). Uncover, and cook until liquid is reduced, about 20 minutes. Sprinkle with chopped rosemary. Serve warm.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828