May 06, 2011
Melting Potatoes & Pearl Onions
1 lb peeled pearl onions
2 lb baby potatoes
2 strips crisp thick cut bacon, diced
3 cups chicken stock
1 tablespoon Herbes de Provence
1 tablespoon olive oil
1 tablespoon butter
freshly ground pepper
In a single layer, arrange all of the potatoes and onions into the bottom of a large, nonstick pan. Add the remaining ingredients. Bring to a boil. Reduce heat and partially cover with a lid. Continue to boil until the broth has evaporated some but the potatoes are still surrounded by broth up to the half way mark, about 20 minutes. Carefully use the back of a spoon to gently crack the skin of each of the potatoes. Raise the heat slightly and continue to cook until all of the broth has evaporated and the potatoes and onions have browned on the underside, about 10 minutes. Flip the potatoes and cook the other side for about 5 minutes. Remove from heat. Allow to sit about 2-3 minutes before removing the potatoes from the pan and serving.
Pretty much my favorite way to make potatoes is fondant style. That is not a terribly popular way to prepare potatoes (at least in this country) but they are so good. They are tender from the broth and crispy at the same time. Win-win. I've simplified the (French!) process before but this time I added another favorite, pearl onions, for extra flavor. The onions and the potatoes caramelize so how could you go wrong? Impossible, I say! The easiest, tastiest side dish yet.
Recipe by Rachel Rappaport