Darkoshi

Last year while visiting Qiao's family, I was served a delicious dish (ostensibly vegetarian) with small new potatoes. They were in a savory sauce/broth, possibly with onions. The potatoes' texture was perfect - they were silky on the outside and soft on the inside, but not falling apart. I dare say it might be like the kind of potatoes you'd get with a pot roast.

I want to try to replicate that dish. The person who made it last year didn't remember much about it when I recently asked, other than that she cooked them on the stove, and must have cooked them a long time.

So this is my plan:
- chop onions and fry/caramelize them with oil in a pan
- add some vegetable bouillon cubes and water to make a broth
- add potatoes (I'm not sure if I should peel them or not... I suppose they'd need to be peeled, in order to get a silky outer surface?)
- cook on the stove in the frying pan (in the broth) for however long it takes for the potatoes to get soft.

I had considered cooking it in the oven, but I suppose that the stove should work as well.

I'm not sure how much broth to use.. I don't want the potatoes to burn or fry, but I don't really want them to be like boiled potatoes either.

Ahh! I finally found this page with good instructions.

Update: Try cooking until all or most of the liquid is absorbed or thickened. Also put extra oil/margarine in with the stock.