Yukon Gold Potatoes: Jacques Pepin Style

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I make this at least once a week. I saw it on a show and made it from memory and forgot about the chicken stock and used water and butter only and its still delicious. I make it for friends all the time too. everyone loves it!

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LOved the simplicity and taste these brought to the table!. My family loved them!

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Very simple and easy to alter to taste, great big flavor. My whole family loved it!

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Made these in half the quantity (only bought one box of potatoes and with vegetable stock (husband keeping a vegetarian fast. I was a little skeptical that the veggie stock wouldn't work or would have an odd flavor, but not at all. Absolutely worked, despite the fact that I forgot to add the butter until the end. I ended up adding after the stock evaporated, then deglazed the pan w/ more stock b/c it was threatening to burn. Turned out delicious. Sweetness of yukon golds marries well w/ the veggie stock.

My only issue was "popping" the potatoes - my spoon kept slipping - but maybe that was b/c I'd added the butter just prior.

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Easy and a quick recipe, it tastes delicious and does not need too much oil or butter Make sure to give enough time for the potatoes to brown on both sides as that gives the real kick to the dish.

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I made these for Valentines Day with Cornish Game Hens...they were very delicious and will definitely make them again!! I did add lots of garlic cloves to the pan while cooking and the potatoes did take longer than the recipe says...I planned for 45 min. The added garlic was a definite "plus"!!!

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We had seen Rachel make these in one of her TV shows - which reinforced how easy these are. The flavor is outstanding - and these are a must have / nice alternative to traditional potato recipes. I would make these over mashed potatoes at a holiday dinner anytime!

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I made these for my fellow college students, and it was a hit! So god and easy! The only thing it that I found it took much longer to cook than the recipe said.

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Totally fabulous. Love the sauce as the stock reduces down. Some folks said they had trouble with the times. I just let mine cook until the potatoes were almost done then I took the lid off so they stock could start reducing down. Be careful if you use chicken stock with salt. Adding more salt may make it too salty. Remember to taste as you go.

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I thought I heard Rachel say that it would work on any small potato during the show so I consulted the recipe and reviews and did not find any reference to using red new potatoes. Since that was all I had, I thought I'd give it a shot. They were wonderful! My whole family (including the 8 year old extremely picky eater enjoyed them. IAfter reading all the comments about cooking time, I decided to look up Jacques original recipe and took the advice to make sure the potatoes are soft (stick one with a knife through to the center and if you don't hit any tough spots - you are good before removing the lid to let the liquid evaporate. The cooking time will vary depending on size and firmness of potato, but using this 'rule of thumb' should help you to prepare them perfectly every time.