Yukon Gold Potatoes: Jacques Pepin Style

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

Yield:
6 servings
Level:
Easy

Ingredients
Directions
Watch how to make this recipe

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.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
4.6 115
I forgot about these for a while, so excited I know they will be delish and my guests will love love love them.  item not reviewed by moderator and published
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
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Stunning flavor, simple and yet awesome. I will be adding this to my repertoire. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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? item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 : item not reviewed by moderator and published
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! item not reviewed by moderator and published
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.. item not reviewed by moderator and published
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. item not reviewed by moderator and published
wonderful cooking time, however, took double time. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
Took an hour to cook, could not get to brown at the end. Boring flavor. Not worth the process. item not reviewed by moderator and published
YUM...YUM...YUM! Loved it. My recipe took longer to make than stated but worth the wait item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
made the potatoes tonight with boneless pork chops best potatoes evr item not reviewed by moderator and published
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. : item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
These turned out tasty and fluffy, after about 45 minutes of cook time. I took the advice of other reviewers and held off on the salt. I definitely plan on making them again; got to get a perfect pop. item not reviewed by moderator and published
Inedible because the salt from the broth became so concentrated when they were done! item not reviewed by moderator and published
Older Gentlemen buys too many gold potatoes from Costco. He sees this recipe and prepares it for beautiful wife and adorable daughter. Cook time with two cans of Chicken Stock is actually 36 minutes with flipping potatoes at the 18 min mark. I chopped fresh Parsley and sprinkled along with long strips of Costco Parmesan Cheese. Many repeated congratulations which caused me to have puffed up chest. Highly recommended. Jimmy Chew Chew item not reviewed by moderator and published
THIS IS THE EASIEST, THE BEST WAY TO MAKE POTATOES, I ABSOLUTELY LOVE IT!!! TOOK LONGER THAN 30 MINUTES TO MAKE IT, BUT I LOVE TO MAKE IT ALL THE TIME. THANKS RACHAEL!!! item not reviewed by moderator and published
These were okay but took way longer than the estimated 20 minutes. I ended up having to pour off some liquid and stick the cast iron skillet in the oven to finish the potatoes. Good concept but the recipe needs to be tweaked, I think. item not reviewed by moderator and published
These are so buttery and wonderful. For me they take much longer than 20 minutes though... item not reviewed by moderator and published
Delish!!! The whole family enjoys!! item not reviewed by moderator and published
Excellent!!! item not reviewed by moderator and published
This recipe was great! First time making it i made the "Salt" mistake, but the next time i got it just right! Great addition to any comfort food meal! Thanks Rachel! item not reviewed by moderator and published
I loved this recipe and so did my guests. So buttery and flavorful. Easy to prepare too. I will definately make this again and again. item not reviewed by moderator and published
This was indeed VERY yummy! The kids gave me thumbs up, too! What many reviewers said is very much true -- don't add salt. I used vegetable stock instead of chicken stock. It came out very salty without adding any salt. Yet it was very good. I just made this as a practice run for a pot luck dinner this Friday, and now I can confidently make this to share with all my coworkers! Thank you, Rachel! item not reviewed by moderator and published
Great recipe! Thanks Rachael! Beware of over salting as the chicken stock has plenty of salt. Perhaps salt to taste After the potatoes are cooked, when you can actually Taste them. item not reviewed by moderator and published
These were easy to make and fantastic to eat. The family really enjoyed them. Thanks gor the recipe. item not reviewed by moderator and published
I love these potatoes...i have made them without butter and it was not missed at all. The chicken broth gives them the most amazing flavor...Also, if there are leftovers, they are wonderful sliced and fried like home fries in the morning! item not reviewed by moderator and published
This is a wonderful recipe. I had intended to make chicken alfredo pasta, when I realized I had a big bag of yukon gold potatoes, & I needed to cook them soon before they spoil. So instead of making pasta, I made these potatoes. I followed this recipe only I diluted the chicken stock w/ water, it was about half stock, half water. And I made my alfredo sauce using parmesan & pecorino romano & drizzled the sauce over the potatoes & chicken. The only reason I dilluted the stock is because w/ the alfredo sauce it would've been too salty. IT WAS AMAZING! & let me just say I would have not deviated from this recipe, but I had to use my heavy whipping cream before it spoiled as well. I did taste the potatoes before adding the alfredo sauce, & they were great. I will make this again...most likely for guests, so I can be praised =) item not reviewed by moderator and published
I make this at least once a week. I saw it on a show and made it from memory and forgot about the chicken stock and used water and butter only and its still delicious. I make it for friends all the time too. everyone loves it! item not reviewed by moderator and published
LOved the simplicity and taste these brought to the table!. My family loved them! item not reviewed by moderator and published
Very simple and easy to alter to taste, great big flavor. My whole family loved it! item not reviewed by moderator and published
Made these in half the quantity (only bought one box of potatoes) and with vegetable stock (husband keeping a vegetarian fast). I was a little skeptical that the veggie stock wouldn't work or would have an odd flavor, but not at all. Absolutely worked, despite the fact that I forgot to add the butter until the end. I ended up adding after the stock evaporated, then deglazed the pan w/ more stock b/c it was threatening to burn. Turned out delicious. Sweetness of yukon golds marries well w/ the veggie stock. My only issue was "popping" the potatoes - my spoon kept slipping - but maybe that was b/c I'd added the butter just prior. item not reviewed by moderator and published
Easy and a quick recipe, it tastes delicious and does not need too much oil or butter Make sure to give enough time for the potatoes to brown on both sides as that gives the real kick to the dish. item not reviewed by moderator and published
I made these for Valentines Day with Cornish Game Hens...they were very delicious and will definitely make them again!! I did add lots of garlic cloves to the pan while cooking and the potatoes did take longer than the recipe says...I planned for 45 min. The added garlic was a definite "plus"!!! item not reviewed by moderator and published
We had seen Rachel make these in one of her TV shows - which reinforced how easy these are. The flavor is outstanding - and these are a must have / nice alternative to traditional potato recipes. I would make these over mashed potatoes at a holiday dinner anytime! item not reviewed by moderator and published
I made these for my fellow college students, and it was a hit! So god and easy! The only thing it that I found it took much longer to cook than the recipe said. item not reviewed by moderator and published
Totally fabulous. Love the sauce as the stock reduces down. Some folks said they had trouble with the times. I just let mine cook until the potatoes were almost done then I took the lid off so they stock could start reducing down. Be careful if you use chicken stock with salt. Adding more salt may make it too salty. Remember to taste as you go. item not reviewed by moderator and published
I thought I heard Rachel say that it would work on any small potato during the show so I consulted the recipe and reviews and did not find any reference to using red new potatoes. Since that was all I had, I thought I'd give it a shot. They were wonderful! My whole family (including the 8 year old extremely picky eater) enjoyed them. IAfter reading all the comments about cooking time, I decided to look up Jacques original recipe and took the advice to make sure the potatoes are soft (stick one with a knife through to the center and if you don't hit any tough spots - you are good) before removing the lid to let the liquid evaporate. The cooking time will vary depending on size and firmness of potato, but using this 'rule of thumb' should help you to prepare them perfectly every time. item not reviewed by moderator and published
I have made this twice. I noticed that it took a lot longer than 5 minutes to boil away the chicken stock. Then the potatoes would not 'pop' Even the smaller potatoes were not done. I noted that I was using a deep sauce type pan that looked like a deep skillet. So the 2nd time, I put exactly 3 cups of stock and cut the potatoes in half to make them all the same size. I extending the cooking time to 15 minutes and made it a rolling boil. All of them would not 'pop' and It still took longer than 5 minutes to reduce and all of the potatoes were not done. I do cook on an electric stove, but seriously, there should not be that big of a difference! The burnt butter on the potatoes is yummy! item not reviewed by moderator and published
These potatoes were absolutely divine! Even my 16 month old grandson couldn't get enough! Highly recommended. I really enjoyed the crust the potatoes formed once the liquid evaporated. This will be one of my family's favorites. item not reviewed by moderator and published
We enjoyed these potatoes, but I have to admit that I could not taste the chicken stock flavor, and next time, I think I'll try preparing them just with water. I used a non-stick skillet, and it's a good thing, because there was quite a mess left after the liquid evaporated. It's a different presentation for potatoes which I liked, and the leftovers heated up nicely for the next day's meal. item not reviewed by moderator and published
I agree with many that it definitely takes longer that the 8 minutes. Go with your gut and cook as long as necessary with the lid on and then brown them. They will be easier if you use a nonstick skillet, won't use my all clad next time. Make sure the potatoes are soft enough to "pop" them or it will splatter on everything including you! With a bit of an adjustment, I will definitely make again and maybe add some chopped fresh rosemary! Mmmmm! item not reviewed by moderator and published
Ever since I saw Jacque Pepin make these many years ago I have enjoyed this recipe. It does take longer than 8 minutes if you use anything but tiniest of potatoes. If you cut them in half they cook quicker, but tend to stick when browning so leave whole and choose very small potatoes. Liquid doesnt evaporate entirely if lid is left on, so uncover about 2/3rds way through cooking. Using nonstick skillet is a help. item not reviewed by moderator and published
These are so easy and we love them Ina G's yogurt and sour cream dip. I make extras and turn the potatoes and dip into an easy and lower fat soup!! item not reviewed by moderator and published
These are the best potatoes I've ever had (even better than the dumplings I ate in Ireland). Everytime I've made them, they take about three times as long to cook as in Rachael's recipe, but I don't care. They acutally take about 45 minutes, but if you know that going in, you adjust your expectation. As noted by other reviewers, these potatoes are so flavorful, you do not need to add anything to them. I'm not sure if vegetable stock is more salty than chicken stock, but I don't have to add any salt to the recipe. These are intended to be a side dish, but whenever I make these, my husband and I wind up eating them as a meal. They're just that good. item not reviewed by moderator and published
I originally saw this potato recipie prepared with Jacque and Julia and was quite impressed. I did not have their book so was delighted when Rachel prepared this recipie on her show. The potatoes or so tender and delicious. And yes, for those gravy lovers, it takes these to another level. I am so appreciative that Rachel did these and the recipie can easily be found now on Food Network. Just a reminder of the background of this potatoe recipie, these were the style of potato that Jacque grew up with (usually daily) and were a great part of their diet at the time. Thank you again Rachel. Barb item not reviewed by moderator and published
Recipe as is great if cooking time and liquid increased. I didn't quite cover my potatoes but almost...add onions and garlic after evaporation process...WOW...Phenomenal Spuds. Thanx RR and Jaques. item not reviewed by moderator and published
For a 30-minute-meal show, this recipe needed at least 30 minutes cooking time in the broth, covered. Highly disappointed for the so-called range and simplicity of the dish! item not reviewed by moderator and published
GREAT TASTING item not reviewed by moderator and published
Made this today after seeing ion the show this morning and it was so easy and delicious!! My hsuband, who typically puts hot sauce on everything, ate this as is so that says a lot :) item not reviewed by moderator and published
Everyone marvels at how good these spuds are, and they are so easy to do. Thank you, Rachel; merci, Jacques! item not reviewed by moderator and published
This dish was easy and very flavorful. Even my picky boyfriend liked it. Comfort food that is great for the holidays, and is still pretty healthy. item not reviewed by moderator and published
i made it and it came out great and it also tasted great.i had to buy a whole pot set just to get the right pot RR used.............lol item not reviewed by moderator and published
Tried these potatoes when extended family visited last Christmas. My kids were angry there weren't any leftovers with other family members eating. Easy, simple, near perfect preperations. Trying again this evening, with a different potato. item not reviewed by moderator and published
These were super easy to make... I have read the reviews on FN many times and always wonder about those of you who don't follow the recipe to a "t" -- especially the first time you make something. Oh, but I was "one of those" last night, and I had fabulous results! Granted, I did not deviate very much, but here's what I did do. Instead of the chicken broth, I used vegetable broth. We eat mostly vegetarian at our house, hence, no chicken broth. I was making my yukon gold baby potatoes in a stock pot and did not get to the point where all the broth was evaporating, so I transfered some of the broth and potatoes to my cast iron skillet and browned them there... (oh, fabulous, yum) and continued the recipe as Rachel suggested. Then, my darling husband came in and saw the remaining broth... "Ooooh; can you make gravy?" His eyes were practically lit up, so, of course, I had to do it for him. After the potatoes were browned and sprinkled with parsley, I transferred the remaining broth to the cast iron skillet. Separately, I blended 2 T cornstarch into 1/4 c cold water and mixed thoroughly. Then, I slowly whisked the cornstarch mix into the hot broth until desired thickness of gravy. My family loved this, as my children had never really had "gravy," they thought it was amazing! My husband, the die-hard meat eater of our family, thought the gravy was beef based -- he loved it and wanted all of you to know about it! I do have potato lovers at my family, and I will definitely make this dish again... especially with the low-fat, heart healthy gravy! (The only fat was from the few tablespoons of butter!) item not reviewed by moderator and published
Easy and delicious. Enjoyed by family and guests. I use the yukon gold and make them in a cast iron skillet.. Great side with grilled meats. Kudoes to Jacques Pepin for creating such an amazing dish and to Rachel Ray for spotlighting it on 30-Minute-Meals. item not reviewed by moderator and published
Yummy! I did exactly as recipe says, and it's a fantastic side-dish. item not reviewed by moderator and published
Loved the flavor of these. I didn't have enough yukons so I added some redskins, they were good but the yukons were amazing. item not reviewed by moderator and published
The potatoes are fantastic! Everyone loved these potatoes and couldn't get enough. I will definitely make these again. The flavors are perfect and I would not change a thing. Just watch the size of your potatoes or they may take longer to cook through than what the recipe calls for. I can't wait until I make these again! item not reviewed by moderator and published
So easy and so good! I use fingerling potatos-whatever kind you use, make sure they are all the same size or cut them so they are.and use a large enough pan so they can sit in a single layer. I'm a vegitarian so I also use veggie broth. They are addictive. item not reviewed by moderator and published
I finally got a "this is great!" from my husband! The first in 12 years (with the exception of when we eat at McDonalds) These were awesome! I read all the reviews first, so I alloted extra time like so many say, however, I also cut the bigger ones up so that none were bigger than a golf ball. I think the time that the recipe stated was perfect for this size, but because I cooked them longer, they were just a little bit too tender. Not a huge deal, they were great anyway. I think these would be oh so good in a cast iron skillet! I might go get one just for this dish! item not reviewed by moderator and published
I make a lot of Rach's stuff and it tends to come out quite well. These were no different. The taste was great! I didn't have stock and used bullion (poor substitute I know) instead. The potatoes picked up a lot of really good flavor and I'm sure with actual stock it will be x10 better. I should have used smaller yukons. They were more toddler than baby. Because of that I think my cooking time increased unneccessarily and made "popping" them more of a challange. I will make them again for sure. item not reviewed by moderator and published
I saw these potatoes when the show originally aired but never tried them until recently. But they looked so good, I had to search for the recipe. I am so happy I did. I'm glad I read the reviews but I think I added too much time to soften the potatoes. Next time I think I will stick to about 10 minutes. I added onions and garlic in after most of the cooking liquid had evaporated. You definitely want to crack the potatoes as you get better flavor in the center of the potato and more crunchy bits, but be careful. Since mine were so soft they broke apart really easy and made the dish look a little messy. Still, Awesome Flavor. Definitely a keeper, with tweaks. :) item not reviewed by moderator and published
These potatoes were so fabulous! Usually I use way too much butter, but with the chicken stock, they just didn't need it. No extra butter needed. I used cast iron, which with the seasoning in the skillet itselt, these potatoes were not so bad for you & super delicious! Thanks Rachel! item not reviewed by moderator and published
Inrease the time by at least 10-15 minutes and have a comforting, company worthy side dish. You need to babysit this dish. Smashing lightly wasn't doable until after 18 minute cooking time. I made ahead and reheated in oven 300 degrees for 25 minutes. item not reviewed by moderator and published
These potatoes are fantastic, and easy to make, although they do require some attention. The only problem with this recipe is that the potatoes take a lot longer than the time stated to cook. I've made this recipe several times, and the potatoes take about a half hour to tenderize. Add to that the additional time to "smash" and brown, and I find that the true time is actually about 60 minutes, Another nice touch is to add a little fresh shaved parmesan cheese on the top of each potato just before serving. Mmmmmm! item not reviewed by moderator and published
Made the potatoes for the second time yesterday. First time followed the directions, my kids loved them. Once again I used the baby Yukons and sliced in half the larger ones so they all appeared the same size. Used more stock this time, almost covering the potatoes, and added the rest of the ingredients. (used kosher salt) I increased the covered boiling time to 15 minutes, so the potatoes were more tender, and then uncovered them. I didn't smash them this time, I just let the stock reduce but not completely. I kept just a bit of the stock to keep the potatoes moist while in the serving dish. This time my husband commented on how good they were. I don't think I'll be smashing them in the future. This recipe is a keepter. Thank you Jaques and Rachael! item not reviewed by moderator and published
We really like these potatoes. My husband can never remember the name and calls them "Cracked Potatoes". I cannot always find the yokun so also use reds. After the broth has cooked down I sprinkly them with kosher salt and fresh ground pepper for the browning. item not reviewed by moderator and published
I dream about these potatoes. They are so rich and satisfying and don't require additional fat. Use small ones about the size of baby red potatoes. I did cook them in the broth with the lid on for a bit longer than the recipe suggests, about 15 minutes. Don't be afraid to give them a good bit of pressure; even if they crack apart, flip the pieces and get that delicious roasted brown goodness all over. This is absolutely a crowd pleaser and very easy. item not reviewed by moderator and published
I am a great fan of Rachel and Jacque . We tried these potatoes last year and now they are a special occasion favorite. Simple to make is an understatement, however, I will emphasize that a nonstick pan should be used, or cleanup is a good soaking overnight. The best of the best potatoe!! item not reviewed by moderator and published
I know that cooking potatoes seems very simple, but I watch the food network because I have no kitchen sense. I have to follow recipes exactly. The recipe didn't indicate what temp to cook and it ended up taking me much longer than 20 minutes. I never really got my potatoes tender enough & they didn't mash that well, but I had to get the show on the road and feed the family. They tasted great, but the texture was off. I'll try again. item not reviewed by moderator and published
I love them. i roast potoes all the time as i am from England thats a big thing over there. These were 10 times better than the english ones . my children loved them need to make a lot more next time. i give them 10 stars plus item not reviewed by moderator and published
I recently made these potatoes and they were soooo delicious. They were easy to make and only required a few ingredients. My only suggestion is to watch how much salt you add to the dish. I was pretty liberal with my salt and pepper and completely forgot that the chicken stock has sodium in it. The potatoes were still excellent just a little on the salty side. item not reviewed by moderator and published
Excellent spuds--Easy to make--For the reviewer who doesn't know what temp to boil spuds, use HOT!!!. These were very tasty without altering the flavor by adding a ton of gravy or sour cream. I am going to try this recipe with new reds and yukons next time for some color. item not reviewed by moderator and published
Tried these for Christmas after seeing them on Rachel's show. They took longer to cook than I thought they would, but I couldn't find "baby" goldens so I figured it was because my spuds were larger than called for. However, that being said, I didn't really think there was anything special about them. They were just potatos that took a really long time to cook. We still ended up mashing them on our plates and pouring turkey gravy on them. item not reviewed by moderator and published
I cooked these potatoes for my Christmas eve dinner and went exactly by the recipe, but they took twice as long to boil and cook than they did on TV or in the recipe. All my other dishes were done about 25 mins before the potatoes, so everything else wasn't as hot as they should have been! They tasted great, but just know to start these about 15 mins before the other dishes! item not reviewed by moderator and published
These are the best, the stock itself flavors the potato, some people must have no or numb pallets!! item not reviewed by moderator and published
Did you put a lid on the pan so speed the boiling process? That makes a great deal of difference in the timing.<br /> item not reviewed by moderator and published

This recipe is featured in:

The Best Christmas Recipes