Yukon Gold Potatoes: Jacques Pepin Style

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

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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!

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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.

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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.

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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?

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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!

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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 :

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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!

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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..