Almond-Turmeric Potatoes

1. 1

   Generously film the olive oil the bottom of a 4-quart saucepan that has a tight-fitting lid.

2. 2

   Set the pan on medium-high heat, layer in the onion, turmeric, salt and pepper, the potatoes, and more salt and pepper.

3. 3

   Let the mixture cook, WITHOUT STIRRING, until the onion starts to soften and brown (lift the edge of the potatoes to check).

4. 4

   Add the broth or water, cover, and reduce the heat to low.

5. 5

   Do not stir, but shake the pan occasionally and check to see there is still some liquid on the bottom of the pan.

6. 6

   Cook for 15 to 20 minutes, until there is a syrupy brown glaze on the bottom of the pan, the onion has colored, and the potatoes are tender.

7. 7

   Pull the pan off the heat and let it stand, covered, for 5 minutes.

8. 8

   Taste for seasoning, Just before serving spinkle with the toasted nuts.

9. 9

   Spoon down to the bottom of the pan to get some of the glaze for each serving.

10. 10

    Note: I invert the pan over a plate so the onions were on the top and the glaze drips down into the potatoes, then sprinkle the onion layer with the nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.