Melting Potatoes & Pearl Onions


Ingredients:
i lb peeled pearl onions
two lb babe potatoes
two strips crisp thick cutting bacon, diced
3 cups chicken stock
i tablespoon Herbes de Provence

i tablespoon olive stone oil
i tablespoon butter
salt
freshly reason pepper



Directions:



In a unmarried layer, adjust all of the potatoes as well as onions into the bottom of a large, nonstick pan. Add the remaining ingredients. Bring to a boil. Reduce estrus as well as partially embrace alongside a lid. Continue to boil until the broth has evaporated approximately only the potatoes are even as well as therefore surrounded yesteryear broth upward to the one-half agency mark, nigh twenty minutes. Carefully run the dorsum of a spoon to gently scissure the peel of each of the potatoes. Raise the estrus slightly as well as move along to ready until all of the broth has evaporated as well as the potatoes as well as onions have browned on the underside, nigh 10 minutes. Flip the potatoes as well as ready the other side for nigh v minutes. Remove from heat. Allow to sit down nigh 2-3 minutes earlier removing the potatoes from the pan as well as serving.

My thoughts:
Pretty much my favorite agency to brand potatoes is fondant style. That is non a terribly pop agency to gear upward potatoes (at to the lowest degree inwards this country) only they are as well as therefore good. They are tender from the broth as well as crispy at the same time. Win-win. I've simplified the (French!) process before only this fourth dimension I added approximately other favorite, pearl onions, for extra flavor. The onions and the potatoes caramelize as well as therefore how could y'all become wrong? Impossible, I say! The easiest, tastiest side dish yet.




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