New Potatoes In Stock
- 2 pounds new boiling potatoes
- 1/2 cup olive oil
- 4 cups turkey stock
Wash potatoes, and pat dry -- you'll be dropping them into hot oil, and water will cause splattering. Heat oil over medium-high heat in a heavy frying pan -- cast-iron, if you've got it.
Using tongs, add potatoes, 1 at a time, working quickly. Take care not to overcrowd pan; you may have to fry them in 2 batches. Cook potatoes until skin is crinkled and a rich cooked potato skin smell makes your mouth water, about 5 minutes each side. Place finished potatoes on plate as remaining potatoes cook.
While potatoes are browning, bring stock to simmering point in large, heavy skillet over medium heat. When all potatoes are fried, add them to simmering stock. Raise heat to high and cook until stock has almost evaporated and potatoes are coated with a rich, caramelized turkey essence, 25 minutes.
Reduce heat dramatically as stock gets toward the bottom, or glaze will burn, but keep heat high enough for stock to simmer. Keep an eye on potatoes and shake pan frequently last few minutes to evenly coat potatoes and prevent burning. If potatoes go straight to the table, they will have a treacly, rich glaze. There should be a little stock left in pan when potatoes are done.
If potatoes are glazed but a little underdone, finish cooking them at 350 degrees in a covered baking dish. If held back for part of a dinner course, they can be dried up in low heat in the oven.
This recipe yields 4 servings.
Each serving: 457 calories; 790 mg sodium; 1 mg cholesterol; 29 grams fat; 42 grams carbohydrates; 10 grams protein; 0.96 gram fiber.