ALMOND-TURMERIC POTATOES

Good-tasting extra-virgin olive oil
1 medium yellow or white onion, peeled and thin sliced
¼ teaspoon ground turmeric
Salt and fresh-ground black pepper
1½ to 2 pounds Yukon Gold potatoes, unpeeled, sliced as thin as possible
2 tablespoons Cheater’s Homemade Chicken Broth, canned chicken or vegetable broth, or water, plus more if needed
⅓ cup sliced almonds or hazelnuts, toasted

If you cook no other potato recipe in your lifetime, you must try this one.

Generously film the olive oil over the bottom of a 4- quart saucepan with a tight-fitting lid. Set the pan over medium-high heat. Layer in the onion, turmeric, some salt and pepper, the potatoes, and more salt and pepper. Let the mixture cook, without stirring, until the onion starts to soften and brown. Don’t stir, but peek under them to look for color.
Add the broth or water, cover, and reduce the heat to low. Again, don’t stir, but shake the pan occasionally, and check to make sure there is still some liquid on the bottom of the pan. Add more liquid as needed. Cook for 15 to 20 minutes, until there is a syrupy brown glaze on the bottom of the pan, the onion is coloring, and the potatoes are tender. Pull the pan off the heat and let it stand, covered, for 5 minutes.
Taste for seasoning. Just before serving, sprinkle with the toasted nuts. Spoon down to the bottom of the pan to get some of the glaze for each serving.