Yukon Gold Potatoes: Jacques Pepin Style

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I have made this twice. I noticed that it took a lot longer than 5 minutes to boil away the chicken stock. Then the potatoes would not 'pop' Even the smaller potatoes were not done.

I noted that I was using a deep sauce type pan that looked like a deep skillet. So the 2nd time, I put exactly 3 cups of stock and cut the potatoes in half to make them all the same size. I extending the cooking time to 15 minutes and made it a rolling boil. All of them would not 'pop' and It still took longer than 5 minutes to reduce and all of the potatoes were not done.

I do cook on an electric stove, but seriously, there should not be that big of a difference!

The burnt butter on the potatoes is yummy!

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These potatoes were absolutely divine! Even my 16 month old grandson couldn't get enough! Highly recommended. I really enjoyed the crust the potatoes formed once the liquid evaporated. This will be one of my family's favorites.

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We enjoyed these potatoes, but I have to admit that I could not taste the chicken stock flavor, and next time, I think I'll try preparing them just with water. I used a non-stick skillet, and it's a good thing, because there was quite a mess left after the liquid evaporated. It's a different presentation for potatoes which I liked, and the leftovers heated up nicely for the next day's meal.

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I agree with many that it definitely takes longer that the 8 minutes. Go with your gut and cook as long as necessary with the lid on and then brown them. They will be easier if you use a nonstick skillet, won't use my all clad next time. Make sure the potatoes are soft enough to "pop" them or it will splatter on everything including you! With a bit of an adjustment, I will definitely make again and maybe add some chopped fresh rosemary! Mmmmm!

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Ever since I saw Jacque Pepin make these many years ago I have enjoyed this recipe. It does take longer than 8 minutes if you use anything but tiniest of potatoes. If you cut them in half they cook quicker, but tend to stick when browning so leave whole and choose very small potatoes. Liquid doesnt evaporate entirely if lid is left on, so uncover about 2/3rds way through cooking. Using nonstick skillet is a help.

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These are so easy and we love them Ina G's yogurt and sour cream dip. I make extras and turn the potatoes and dip into an easy and lower fat soup!!

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These are the best potatoes I've ever had (even better than the dumplings I ate in Ireland. Everytime I've made them, they take about three times as long to cook as in Rachael's recipe, but I don't care. They acutally take about 45 minutes, but if you know that going in, you adjust your expectation.
As noted by other reviewers, these potatoes are so flavorful, you do not need to add anything to them. I'm not sure if vegetable stock is more salty than chicken stock, but I don't have to add any salt to the recipe.
These are intended to be a side dish, but whenever I make these, my husband and I wind up eating them as a meal. They're just that good.

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I originally saw this potato recipie prepared with Jacque and Julia and was quite impressed. I did not have their book so was delighted when Rachel prepared this recipie on her show.

The potatoes or so tender and delicious. And yes, for those gravy lovers, it takes these to another level.

I am so appreciative that Rachel did these and the recipie can easily be found now on Food Network.

Just a reminder of the background of this potatoe recipie, these were the style of potato that Jacque grew up with (usually daily and were a great part of their diet at the time.

Thank you again Rachel.

Barb

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Recipe as is great if cooking time and liquid increased. I didn't quite cover my potatoes but almost...add onions and garlic after evaporation process...WOW...Phenomenal Spuds. Thanx RR and Jaques.

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For a 30-minute-meal show, this recipe needed at least 30 minutes cooking time in the broth, covered. Highly disappointed for the so-called range and simplicity of the dish!