One of My Favorite Recipes
From The Splendid Table’s: How to Eat Supper (dish pictured on the cover of the book). I’ll be making this to take to a cookout this weekend. Dip some good bread in the leftover sauce and you will cry tears of joy.
Extra-virgin olive oil
1 medium onion sliced thin
1/2 tsp turmeric
2 lbs Yukon Gold potatoes, sliced as thin as possible
2 tbsp Chicken stock
1/3 cup sliced almonds or hazelnuts, toasted
1. Generously film bottom of stock pot. Heat oil and then layer onion, turmeric, salt, pepper, potatoes and more salt and pepper. Let cook, without stirring, until onion starts to soften and brown. Don’t stir but peek under to look for color.
2. Add stock, cover and reduce heat. Don’t stir but shake pan occasionally and check to make sure there is still liquid in pan; add more as needed. Cook 15-20 mins or until a syrupy brown glaze forms on the bottom of the pan. Onion should also be coloring and potatoes tender. Remove from heat and let stand, covered 5 mins.
3. Season and just before serving, sprinkle with nuts.