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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.