Directions:
- Preheat oven to 375.
- In large oven-safe skilet, heat oil and butter over med-low heat. Add onion, and cook until very soft, about 15 minute.
- Stir in the rosemary, potatoes, and shallots and season with salt and pepper.
- Raise heat to med high and cook until potatoes begin to brown, about 10 minute
- Remove from heat, and add chicken stock.
- Cover skillet and transfer to oven. Cook until potatoes are fork-tender, about 10 minute.
- Uncover and cook until liquid is reduced, about 20 minutes, then serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 416.21 Kcal (1743 kJ) | ||
| Calories from fat | 125.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.99g | 22% | |
|---|---|---|---|
| Cholesterol | 9.43mg | 3% | |
| Sodium | 200.68mg | 8% | |
| Potassium | 1229.67mg | 26% | |
| Total Carbs | 66.98g | 22% | |
| Sugars | 22.3g | 89% | |
| Dietary Fiber | 10.63g | 43% | |
| Protein | 10.47g | 21% | |
| Vitamin C | 18.6mg | 31% | |
| Vitamin A | 1.7mg | 58% | |
| Iron | 3.4mg | 19% | |
| Calcium | 121.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 95.28 Kcal (399 kJ) | ||
| Calories from fat | 28.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.2g | 22% | |
|---|---|---|---|
| Cholesterol | 2.16mg | 3% | |
| Sodium | 45.94mg | 8% | |
| Potassium | 281.5mg | 26% | |
| Total Carbs | 15.33g | 22% | |
| Sugars | 5.11g | 89% | |
| Dietary Fiber | 2.43g | 43% | |
| Protein | 2.4g | 21% | |
| Vitamin C | 4.3mg | 31% | |
| Vitamin A | 0.4mg | 58% | |
| Iron | 0.8mg | 19% | |
| Calcium | 27.9mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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