Potatoes with Bacon and Onion
By nlhartman
Homemake stock adds body to the glaze, but store-bought also works well.
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
Details
Preparation time 15mins
Cooking time 30mins
Preparation
Step 1
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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