Yukon Gold Potatoes: Jacques Pepin Style

Total Time:
25 min
5 min
20 min

6 servings


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.

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Cooking Tips
4.6 114
Wonderful potatoes!!! I used the regular size b/c I could not find the baby,and yes it took a bit longer but you have to adjust .they were amazing! item not reviewed by moderator and published
Really like this recipe but it takes longer then 20 minutes, which is fine because as I always do with Rachael Ray I just give myself more time to make the dish. item not reviewed by moderator and published
, Best potato recipe I've ever made. Everyone that's ever had them loves them, and can easily be fixed up for any meal (sometimes i like to add some black beans and corn at the end to give a mexi-feel). The only think I'll put in is that I think the times are off a bit. Usually it takes about 20 min in the broth with the lid on and a good bit for the liquid to evaporateusually not just 5 min. That might have something to do with cooking temp, though. I usually do mine on about medium-high, but the recipe doesn't specify. Again, TRY THESE. They're wonderful! item not reviewed by moderator and published
Love, love, love these potatoes! Super easy and bursting with flavor. I did change up the ingredients as per others suggestions. I added two smashed cloves of garlic to the chicken stock, one shallot and used enough stock to go up about 1/3 the way on the potatoes. Steamed the potatoes on medium high for about 30 mins before most of the liquid was absorbed. I would recommend not using the shallots. They fried too much and were little burnt pieces. My husband loves burnt pieces,but, may turn off other guests. I used low sodium stock and they turned out perfectly flavorful. My husband and mother both thought that we should have these for our Christmas dinner this year! Will keep in the rotation of favorite side dishes in my kitchen! item not reviewed by moderator and published
Yet another horrible Rachel Ray recipe... I thought this one would be different because of all the great reviews! The time it takes to cook these potatoes is MUCH longer than the stated time... Ended up just smashing the whole batch of potatoes into mashed potatoes. Save yourself the time and skip this recipe. item not reviewed by moderator and published
I made these today. They are so good! I made them in a heavy nonstick Dutch oven as I did not have a large enough sauté pan with a good tight fitting lid. At first I thought I ruined the pan but it cleaned up fine. I will certainly make these again and again. item not reviewed by moderator and published
Super yummy!!! The larger potatoes took 20 minutes to boil and my reduction was over 30 minutes. Still - very easy to prepare and delicious. I used vegetable broth to go with my steak/mushroom dinner. Two days later and the last three leftover potatoes were just as good as on Day One. Perfect for a dinner party. item not reviewed by moderator and published
While these were certainly delicious, I concur with other reviewers--they took much longer than the 20 minutes the recipe states. I ended up pouring off some of the stock to get the potatoes to brown. Sticking them in the oven for the browning process helped quite a bit. Next time I would add about 1/2 the stock and finish in the oven. item not reviewed by moderator and published
I loved it. So much potential for your personal touches. I used beef flavor better than bullion instead of chicken stock for a side dish for left over roast beef. I added a few small shallots for a bit more flavor. My potatoes were larger than baby size. I could not smash them but cutting in half horizontally before browning did the trick. Will definitely use this recipe again. item not reviewed by moderator and published
This is one of my go-to side dishes. Everyone loves this!! item not reviewed by moderator and published

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The Best Christmas Recipes