Yukon Gold Potatoes: Jacques Pepin Style

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My biggest pet peeve on food boards - people who review recipes they've altered in some way. This review is following recipe to the letter.

Cooking times were close. The potatoes were just "eh". Lacked in flavor. Needed more butter and aggressive seasoning at the end. I will say that they were very easy to make, and served with a hugely flavored sauce from the chicken, they made a fine side. Might make again...and alter the recipe. :

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I couldn't find baby yukon gold potatoes the first time I made this recipe, so I bought baby fingerlings and baby red and purple potatoes. They worked fine and were pretty on the plate.
If I use reduced sodium broth then I add salt, otherwise I don't.
I just need to find a large enough pot to be able to crack and flip potatoes.

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It is difficult to find "baby" Yukon Gold potatoes, so we bought some larger ones and cut them in half. "until almost tender, about 5 to 8 minutes"??? Nonsense. Took over 20 minutes for them to get tender. Boil off the chicken stock - five minutes??? Nonsense. Took over 20 minutes to boil off the stock. As it boiled off it left a residue on the bottom of the pan which made browning the potatoes difficult. After all of this, it is just semi-mashed Yukon Gold potatoes. No special flavors. Don't waste your time. It isn't worth the effort.

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I don't know. I followed the recipe like it said. I also cooked them about an hour covered. It smelled good, but after taking the lid off and browning them, they didn't have any flavor. No salty taste and no chicken flavor from the stock. I don't know if I will make it again. I never really cared much for Racheal's recipes anyway.

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These turned out tasty and fluffy, after about 45 minutes of cook time. I took the advice of other reviewers and held off on the salt. I definitely plan on making them again; got to get a perfect pop.

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Inedible because the salt from the broth became so concentrated when they were done!

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Older Gentlemen buys too many gold potatoes from Costco. He sees this recipe and prepares it for beautiful wife and adorable daughter. Cook time with two cans of Chicken Stock is actually 36 minutes with flipping potatoes at the 18 min mark. I chopped fresh Parsley and sprinkled along with long strips of Costco Parmesan Cheese. Many repeated congratulations which caused me to have puffed up chest. Highly recommended. Jimmy Chew Chew

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THIS IS THE EASIEST, THE BEST WAY TO MAKE POTATOES, I ABSOLUTELY LOVE IT!!! TOOK LONGER THAN 30 MINUTES TO MAKE IT, BUT I LOVE TO MAKE IT ALL THE TIME. THANKS RACHAEL!!!

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These potatoes are fantastic, and easy to make, although they do require some attention.

The only problem with this recipe is that the potatoes take a lot longer than the time stated to cook. I've made this recipe several times, and the potatoes take about a half hour to tenderize. Add to that the additional time to "smash" and brown, and I find that the true time is actually about 60 minutes,

Another nice touch is to add a little fresh shaved parmesan cheese on the top of each potato just before serving. Mmmmmm!

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These were okay but took way longer than the estimated 20 minutes. I ended up having to pour off some liquid and stick the cast iron skillet in the oven to finish the potatoes. Good concept but the recipe needs to be tweaked, I think.