Almond-Turmeric Potatoes

Olive oil
1 medium onion, peeled and thinly sliced
1/4 teaspoon of ground turmeric
Salt to taste
Fresh-ground black pepper to taste
2 pounds of Yukon Gold potatoes, unpeeled, cleaned wells, and sliced as thinly as possible
2 tablespoons of hot vegetable broth, plus more if needed
1/3 cup of almonds, toasted

Choose a 4-quart sauce pan with a tight fitting lid. Generously film the bottom of the saucepan with the olive oil. Set the pan over medium-high heat.

Layer into the saucepan, in the following order, the onion, the turmeric, the salt (small amount), the pepper (small amount), the potatoes, and a wee bit more salt and pepper.

Let the contents of the saucepan cook, without stirring, until the onion starts to soften and brown. Don't stir, but peek under the vegetables to look for color on the onions.

Add the broth, cover the pan, 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. Add more broth as needed. (Keep the extra broth on a low flame so it remains hot. You don't want cold broth lowering the temperature of your potatoes.)

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

When everything is to your liking, pull the pan off the heat and allow it to stand, covered, for 5 minutes.

Taste for seasoning, adding more if needed.

Just before serving, sprinkle the potatoes with the toasted almonds.

When you serve the potatoes spoon down to the bottom of the pan so each person gets some of the rich glaze.