3 tablespoons (45 mL) extra-virgin olive oil
1 tablespoon (15 mL) unsalted butter
1 medium onion, thinly sliced
1½ pounds (680 g) fingerling and baby potatoes
6 small shallots, peeled
2 to 3 sprigs rosemary, plus leaves for garnish
Coarse salt and freshly cracked pepper
1 cup (250 mL)low salt chicken stock
Preheat oven to 375ºF. Heat the oil and butter over medium-low heat in a large ovenproof pan. Add onion, and cook until soft, about 15 minutes. Stir in the potatoes, 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 chicken stock.
Cover pan, and place in the oven; cook until potatoes are fork-tender, about 10 minutes - time will vary with size of potatoes. Uncover, and cook until liquid is reduced, about 20 minutes. Sprinkle with rosemary leaves.