Yukon Gold Potatoes: Jacques Pepin Style

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Picture of Yukon Gold Potatoes: Jacques Pepin Style Recipe Photo: Yukon Gold Potatoes: Jacques Pepin Style Recipe
Rated 5 stars out of 5
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  • Read 102 Reviews
Total Time:
25 min
Prep
5 min
Cook
20 min
Yield:
6 servings
Level:
Easy
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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.

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Newest Ratings and Reviews

Read all 102 reviews

  • on March 02, 2013

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    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.

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  • on January 17, 2013

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    Stunning flavor, simple and yet awesome. I will be adding this to my repertoire.

    people found this review Helpful.
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  • on December 28, 2012

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    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!

    people found this review Helpful.
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