Potatoes w/Bacon & Onion
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Potatoes boiled in chicken broth and seasonings raises the stock of your average tuber. Throw it into caramelized onions and bacon, and now you are talking crazy tantalizing taters.
Ingredients:
2 1/2 lbs medium potatoes, such as fingerling or Yukon Gold, peeled
4 cups chicken stock, preferable homemade
1 garlic clove
1 dried bay leaf
6 stems thyme
1 plum tomato, cut into large pieces
Coarse salt & freshly ground pepper
6 ozs sliced bacon, cut into 1/2" pieces
1/2 medium onion, halved crosswise & 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.