Yukon Gold Potatoes: Jacques Pepin Style

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
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.


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    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.
    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.
    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.
    This is one of my go-to side dishes. Everyone loves this!!
    I can see the potential for this recipe, but I found it too bland. Instructions are erroneous. No way will 3 cups of liquid evaporate in 5 minutes, for example. If you think this will be a quick meal to make, don't get misled. I rate the instructions of the recipe and the result per instructions. I have recipes by Jacques Pépin. I don't think he'd be too proud of this. I would rate this as "fair", since it's not a poor result. Two stars.
    These are one of my favorite potatoes...packed with flavor and easy to make! Just make sure that you use REAL chicken stock and not stock made with base. If you use base, as the liquid reduces, all you're left with is salt - and that's no good!
    Loved it, it was so good, and a great flavor. I let it cook while I prepared the rest of dinner. Used my homemade veggie stock b/c I had it. It took longer than the recipe stated, and I had to play around with temperature, but three generations loved it in one meal, so I will use this recipe for years.
    Stunning flavor, simple and yet awesome. I will be adding this to my repertoire.
    I saw this on her show 4 or 5 years ago, but lost the recipe and wasn't sure it would be on this site. Pleasantly surprised, and serving with roast chicken tonight. So simple and delicious, as good french food should be!
    Absolutely the greatest non-mashed potatoes ever!!! I cook them on my grill on holidays to save space inside using disposable half trays. Instead of the parsley I use a sprig of rosemary which may be (I'm not sure... closer to Jacques original recipe. I also add 1 TBS of EVOO to help the browning. I've found you don't want the stock to be any higher than halfway up the potato or they will take longer to cook.
    Very easy to make and you do not have to watch it cook. It was very delicious and a must to make. The grandkids and adults all love it.
    This is a wonderful recipe - I didn't experience any of the problems others have noted.
     Question - has anyone made these up to the point of evaporating the liquid then reheated and browned them later?
    With a bonafide foodie in my family, I was looking for better side dishes. This simple recipe as is was delicious and all the rave, I even used a pinch of dried parsley flakes instead of fresh (which is always a gamble and it still got star reviews! As someone mentioned below, not knowing the temp to cook at was scary, but Med/High did the trick and cracking took more muscle than RR led on. Absolutely delicious and well worth the try!
    My family loved this recipe!! The chicken stock added so much flavor that I would watch out over salting the dish. I did tweak this recipe just a bit; I added 1 mashed garlic to the chicken stock and added a dash of dried cilantro. I also had some carrots that I didn't want to go to waste so I cut them up and added them half way through the cooking process. I also added 1 very small Vidalia onion (cut in rings when it was time to caramelize the potatoes. What a side dish! I got my picky eaters to eat veggies!! Thanks Rachel :
    Merci JP via RR for introducing me to a new technique for cooking potatoes! We always keep chicken stock from our butcher in our freezer. I really loved that the stock gave the potatoes so much flavor. I garnished with some parsley and a bit of Parmigiano-Reggiano instead of salt. I served them with beef sliders (1/2 sirloin 1/2 chuck on brioche buns. Yummo!
    Best potatoes EVER and it is cool that it is an old family recipe of Jacques Pepin, his mom made these when he was growing up..deelish...I highly recommend..
    This recipe is perfect just like it is. I have made it several times but note that the cooking temp is missing from the recipe for some reason. I cook it on Med/High to get them cooked up fast enough. If you try Medium it will take too long. It takes practice to pop the potatoes with wrecking them but that is all the fun anyway.
    wonderful cooking time, however, took double time.
    I made this with a prime rib and other side vegetable dishes for Christmas dinner. The potatoes took longer to cook than what's stated, even though I made sure to use small Yukon Gold's. After moving the skillet to the 'high heat' burner, everything came together nicely. Wonderful flavor on the inside and crispness on the outside. I would definitely serve these again.
    yummy as is but a little bland. You need to get the right size potato like she used or else it will obviously take a lot longer(smaller than a golf ball. I added 1tsp of paprika and about 3-4 shakes of "salt free spike seasoning" (you can buy it at most grocery stores when I took the cover off and it took about 15 min for all the liquid to reduce out. also used fresh oregano w/the parseley. The first potato I tried to "pop" was obliterated - you need to very gently push down with the back of a spoon and you will feel the skin begin to break - after that it will just get smushed into pieces and not brown properly. add the herbs at the very end or they turn nasty swamp green.
    I made this recipe for a family dinner a few years ago because my niece and nephews are not mashed potato fans (guess my sister does not make from scratch. I did not have any leftovers to deal with.
     
     Just the two of us this year and didn't want to spend all the time fussing with the spuds (my husband will eat pre- made mash so I went back to this recipe. I made a few tweeks (par boiled the night before and did not get the crispy outside the the original recipe but not left overs and he just asked me to fix them again for supper tonight. Had beef for Christmas and a pot roast tonight (switch the chick stock for beef or vegy stock
    Took an hour to cook, could not get to brown at the end. Boring flavor. Not worth the process.
    YUM...YUM...YUM! 
    Loved it. 
    My recipe took longer to make than stated but worth the wait
    These potatoes were delicious. My husaband couldn't stop raving about them. I made them with beef broth (we were having steak and I was out of chicken stock. I was afraid that they would turn a funny color, but they were still beautiful. The reasons for only 4 stars are: 1. the potatoes took twice as long to cook, and 2. the potatoes were not easy to smash. Only half of them were pretty.
     
    I was watching Food Network and I really like the recipe shown on TV yesterday. YUKON GOLD POTATOES, I tried them today while I am visiting my daughters here in Katy,Texas, but I do not think I got all the ingredients correct, that is why I woul like to copy it right. I am from Venezuela and I am going to be here until March 10th, 2012.
     Congratulations to Rachael Ray for her show. Libia Munoz.
    made the potatoes tonight with boneless pork chops best potatoes evr
    My biggest pet peeve on food boards - people who review recipes they've altered in some way. This review is following recipe to the letter.  
     
    Cooking times were close. The potatoes were just "eh". Lacked in flavor. Needed more butter and aggressive seasoning at the end. I will say that they were very easy to make, and served with a hugely flavored sauce from the chicken, they made a fine side. Might make again...and alter the recipe. :
    I couldn't find baby yukon gold potatoes the first time I made this recipe, so I bought baby fingerlings and baby red and purple potatoes. They worked fine and were pretty on the plate.
     If I use reduced sodium broth then I add salt, otherwise I don't.
     I just need to find a large enough pot to be able to crack and flip potatoes.
     
    It is difficult to find "baby" Yukon Gold potatoes, so we bought some larger ones and cut them in half. "until almost tender, about 5 to 8 minutes"??? Nonsense. Took over 20 minutes for them to get tender. Boil off the chicken stock - five minutes??? Nonsense. Took over 20 minutes to boil off the stock. As it boiled off it left a residue on the bottom of the pan which made browning the potatoes difficult. After all of this, it is just semi-mashed Yukon Gold potatoes. No special flavors. Don't waste your time. It isn't worth the effort.
    I don't know. I followed the recipe like it said. I also cooked them about an hour covered. It smelled good, but after taking the lid off and browning them, they didn't have any flavor. No salty taste and no chicken flavor from the stock. I don't know if I will make it again. I never really cared much for Racheal's recipes anyway.
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