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Rachael Ray

Yukon Gold Potatoes: Jacques Pepin Style

Recipe courtesy Rachael Ray, 2007

Show: Food Network SpecialsEpisode: Rachael Ray's Holiday Feast

  • Cook Time

    20 min

  • Level

    Easy

  • Yield

    6 servings

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Times:

Prep
5 min
Inactive Prep
--
Cook
20 min
Total:
25 min
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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.

Yukon Gold Potatoes: Jacques Pepin Style
Rated: 5 stars out of 533 Reviews
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