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Yukon Gold Potatoes: Jacques Pepin Style Recipe

Yukon Gold Potatoes: Jacques Pepin Style

Rachael Ray

Recipe courtesy Rachael Ray, 2007

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

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (94)

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Average Rating:

Total Reviews: 94

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  • on May 15, 2012

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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..

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  • on March 02, 2012

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    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.

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  • on January 22, 2012

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    wonderful cooking time, however, took double time.

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  • 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.

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  • 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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  • on January 01, 2012

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    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

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  • on January 01, 2012

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    Took an hour to cook, could not get to brown at the end. Boring flavor. Not worth the process.

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  • on December 28, 2011

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    YUM...YUM...YUM!
    Loved it.
    My recipe took longer to make than stated but worth the wait

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  • on December 26, 2011

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    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.

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  • on December 21, 2011

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    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.

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