2 1/2 lb Potatoes; sweet or white
4 c Chicken stock
1 cl Garlic; peeled, mashed
1 California bay leaf
1 lg Tomato; chunked
Thyme, salt & pepper
8 oz Thick sliced bacon; in small
- dice
1 sm White onion; thin sliced
Peel and boil potatoes in stock seasoned with garlic,
bay leaf, thyme and tomato. Simmer until tender. Remove
potatoes and strain the broth, removing solids.
Cook the bacon and onion together, taking care not to
burn the onion.
Add the potatoes and 2 cups of the strained broth to the
bacon. Reduce the liquid to a glaze, turning potatoes
occasionally to coat.
