Brabant Potatoes
Serves: About 6 · Prep Time: 10 minutes · Cook Time: 30-45 minutes
ingredients
- 600 g bacon, cut in large cubes
- 500 g onion, sliced
- 1 L chicken stock
- 2 kg baby potatoes
- A few sprigs fresh thyme
- A handful of parsley
- 2 cloves garlic, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- A pinch of nutmeg
- 160 g softened butter, in pieces
- Fresh dill, chopped (for garnish)
instructions
- Render the bacon: Cook in a pan over low hear until sme of the fat has rendered and the bacon begins to brown.
- Add onions: Stir in the sliced onions and cook for about 5 minutes, being careful not to burn them.
- Build flavor: Add the chicken stock, baby potatoes, thyme, parsley, and garlic. The stock should cover about two-thirds of the potatoes.
- Simmer: Bring to a boil, then season with salt, pepper, and nutmeg. Cover and cook for 15 minutes.
- Reduce: Stir the potatoes, then continue cooking uncovered for another 15 minutes, until the potatoes are tender and the stock has reduced by about one-third.
- Finish: Stir in the softened butter until melted and well mixed.
- Serve Garnish with chopped dill and serve warm.
