Potatoes with Bacon and Onion

Homemake stock adds body to the glaze, but store-bought also works well.
Potatoes with Bacon and Onion
Potatoes with Bacon and Onion

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/2

    lb. medium potatoes, such as fingerling or Yukon Gold, peeled

  • 4

    c. chicken stock, preferably homemade

  • 1

    garlic clove

  • 1

    dried bay leaf

  • 6

    stems thyme

  • 1

    plum tomato, cut into large pieces

  • Coars salt and freshly ground pepper

  • 6

    oz. sliced bacon, cut into 1/2-inch pieces

  • 1/2

    medium onion, halved crosswise and thinly sliced

Directions

Bring potatoes, stock, garlic, bay leaf, thyme, tomato, and a pinch of salt to a boil in medium saucepan. Reduce heat, and simmer until potatoes are just tender when pierced with sharp knife, 12-14 minutes. Transfer potatoes to a bowl using a slotted spoon. Strain cooking liquid through a coarse sieve(allowing some thyme leaves through; discard solids. Cook bacon in a large skillet over medium-high heat until fat is rendered and bacon is just beginning to brown, about 4 minutes. Add onion, and reduce heat to medium. Cook, stirring frequently, until onion is golden, 7-9 minutes. Add potatoes to skillet, and pour enough cooking liquid (1 1/2 to 2 cups)to come halfway up sides. Raise heat to medium-high. Simmer, turning potatoes occasionally to coat and seasoning with salt and pepper halfway through, until liquid has reduced and glazes potatoes, about 15 minutes.

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