Photo: Yukon Gold Potatoes: Jacques Pepin Style Recipe
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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By stanley_judy_13...
Parkersburg, 88
on January 22, 2012
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wonderful cooking time, however, took double time.
By anail2
on January 02, 2012
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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.
By d_2905070
Marietta, GA
on January 01, 2012
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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.
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