Potatoes with Bacon and Onion
Bacon and chicken stock make a rich glaze for peeled fingerling potatoes in a sumptuous side dish. Homemade stock adds body to the glaze, but store-bought also works well.
Martha Stewart Living, January 2010
- 2 1/2 pounds medium potatoes, such as fingerling or Yukon Gold, peeled
- 4 cups chicken stock, preferably homemade
- 1 garlic clove
- 1 dried bay leaf
- 6 stems thyme
- 1 plum tomato, cut into large pieces
- Coarse salt and freshly ground pepper
- 6 ounces sliced bacon, cut into 1/2-inch pieces
- 1/2 medium onion, halved crosswise and thinly sliced
- Bring potatoes, stock, garlic, bay leaf, thyme, tomato, and a pinch of salt to a boil in a medium saucepan. Reduce heat, and simmer until potatoes are just tender when pierced with a sharp knife, 12 to 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 to 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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