Almond Turmeric Potatoes

By garciamoss

Ingredients

• Good tasting extra-virgin olive oil
• 1 medium yellow onion, peeled and thin sliced
• 1/4 teaspoon turmeric
• Salt and fresh-ground black pepper
• 1-1/2 to 2 pounds Yukon gold potatoes, unpeeled, but sliced as thin as possible
• 2 tablespoons chicken stock or water, and more if needed
• 1/3 cup sliced almonds or hazelnuts, toasted

Details

Adapted from splendidtable.org

Preparation

Step 1

1. Generously film the olive oil over the bottom of a 4-quart saucepan with a tight-fitting lid. Set over medium-high heat. Layer in the onions, turmeric, some salt and pepper, the potato, and more salt and pepper. Let the mixture cook without stirring until the onions are starting to soften and brown. Don't stir, but peek under them to look for color.

2. Add the chicken stock or water, cover, and reduce the heat to low. Again, don't stir, but shake the pan occasionally, and check to make sure there is still some liquid on the bottom of the pot. Add more liquid as needed. Cook 15 to 20 minutes until there is a syrupy brown glaze on the bottom of the pan, onions are coloring, and the potatoes are tender. Let them stand, covered, 5 minutes.

3. Taste for seasoning. Just before serving, sprinkle with the toasted nuts. Spoon down to the bottom of the pot to get some of the glaze onto each serving.