Ingredients
- 2 pounds (about 7 medium) Adirondack Red potatoes
- 6 to 8 cups beef or chicken broth, or as needed
- Salt
- freshly ground black pepper
- 1 large red or white onion, thinly sliced
- 3 tablespoons beef suet or duck fat, or as needed
- 6 sprigs fresh thyme
- 1 tablespoon sherry vinegar
- Nutritional Information
Nutritional analysis per serving (4 servings)
323 calories; 10 grams fat; 5 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 45 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 13 grams protein; 7 milligrams cholesterol; 875 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Place potatoes in a saucepan and add broth to cover by about 1 inch. Season with 1/2 teaspoon salt and a pinch of pepper, or to taste. Bring to a boil and simmer until just tender but not falling apart, about 20 minutes. Remove potatoes from broth (reserve broth for another use) and allow to cool to room temperature.
- Meanwhile, in a medium skillet, combine onion with 1 tablespoon fat. Place over medium-low heat and sauté until translucent, about 5 minutes. Season with salt and pepper to taste, and add 4 thyme sprigs. Reduce heat to low, and continue to cook, stirring occasionally, until onion is soft and caramelized, about 10 more minutes. Add vinegar, cook 1 minute more. Remove from heat, and discard thyme sprigs.
- Slice cooled potatoes into rounds 1/3 inch thick. Place a large cast-iron skillet over high heat, and add 2 tablespoons fat (or as needed to provide a thick coating on bottom of pan). When fat is extremely hot, add potatoes and allow to sit without stirring or shaking until seared and crispy.
- Turn potatoes and sear and crisp other sides. When well-browned, add caramelized onions, salt and pepper to taste, and stir to mix. Chop remaining 2 sprigs thyme (or if stems are woody, use leaves only), sprinkle over potatoes and serve.
30 minutes
Dining and Cooking