Ingredients

3 pounds baby Yukon gold potatoes
Salt
Freshly ground black pepper
3 cups chicken stock
3 tablespoons butter
2 to 3 tablespoons freshly chopped parsley leaves

Directions

Place the potatoes in a deep
skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the
butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes,
depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5
minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack
in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with
salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a
serving platter, garnished with the parsley.