The potatoes are super-thin and melt in your mouth, the onions are sweet and caramelized to a blissful point, and the almonds provide a nice texture contrast. The turmeric tints everything a beautiful golden hue. The flavors are subtle and exotic at the same time. It's magnificent.
These potatoes go well with anything from steak to seafood, so remember to try this one out the next time you need a supporting cast on your plate. I, for one, am planning on eating turmeric potatoes for lunch tomorrow.
adapted from The Splendid Table's How to Eat Supper
serves 3 as a side dish
good quality extra virgin olive oil
1/2 large yellow onion, thinly sliced
1/4 teaspoon ground turmeric
salt and freshly ground black pepper
3/4 pounds Yukon Gold potatoes, unpeeled, sliced as thin as possible
a splash of low sodium chicken or veggie broth (about a tablespoon or so)
handful of sliced almonds, toasted
1. Generously film olive oil over the bottom of a medium saucepan with a tight-fitting lid. Set the pan over medium-high heat. Layer in the onion, turmeric, and some salt and pepper. Top with the potatoes, and season with more salt and pepper. Cook, without stirring, for about 6 minutes or so, until onion starts to soften and brown. Don't stir, but peek under the potatoes to look for color.
2. Add the broth and cover the pot. Reduce heat to low. Don't stir, but shake the pan occasionally. Check to make sure there is still some liquid on the bottom of the pan periodically. If needed, add some more broth.
3. Cook for 15 minutes, or until there is a syrupy brown glaze on the bottom of the pan, the onion is coloring, and the potatoes are tender. Remove the pan off the heat and let it stand, covered, for 5 minutes.
4. Taste for seasoning - add more salt if needed. Just before serving, sprinkle with the toasted nuts. Scoop down from the bottom to get all the glaze and onion when serving up the potatoes.